Spicy Grilled Po'Boy Sandwich with Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A classic New Orleans-style po'boy sandwich layered with spicy fried shrimp and a tangy remoulade sauce on toasted French bread. This caribbean-inspired sandwiches & wraps ready in about 35 minutes blends large shrimp, peeled and deveined, cajun seasoning, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp cajun seasoning
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 cup buttermilk
• 2 cups vegetable oil for frying
• 1 loaf French baguette, split lengthwise
• 1 cup shredded lettuce
• 1 medium sliced tomatoes
• 1/2 cup pickles, sliced
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp hot sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Combine 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper in a small bowl to make remoulade sauce. Refrigerate until ready to use.
2. Step 2: In a shallow bowl, mix 3/4 cup all-purpose flour, 1/4 cup cornmeal, and 1 tbsp Cajun seasoning. Pour 1 cup buttermilk into another bowl.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet or fryer to 350°F (175°C). Dip 1 lb large shrimp first into buttermilk, then dredge in the flour mixture, coating completely.
4. Step 4: Fry the shrimp in batches for 2-3 minutes until golden brown and cooked through. Drain on paper towels.
5. Step 5: Slice 1 French baguette lengthwise and toast lightly. Spread a generous layer of remoulade sauce on both sides.
6. Step 6: Layer the bottom half of the baguette with 1 cup shredded lettuce, fried shrimp, 1 medium sliced tomato, and 1/2 cup sliced pickles. Close sandwich and cut into servings. Serve immediately for a spicy, tangy sandwich experience.