Spicy Gulfport-Inspired Shrimp Po’Boy Sandwich

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy fried shrimp tossed in a spicy remoulade, served on a soft hoagie roll with fresh lettuce and pickles for a classic Southern sandwich. This Southern-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Southern cuisine 550 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 cup all-purpose flour
1/2 cup cornmeal
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 cup buttermilk
for frying (about 4 cups) vegetable oil
4 hoagie rolls
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tsp hot sauce
1 tbsp lemon juice
4 lettuce leaves
1/2 cup dill pickle slices

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Instructions

Step 1: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp garlic powder.
Step 2: Pour 1 cup buttermilk into another bowl. Dip 1 lb peeled and deveined shrimp into the buttermilk, letting excess drip off, then dredge in the seasoned flour and cornmeal mixture to coat evenly.
Step 3: Heat 4 cups vegetable oil in a deep skillet or pot to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tsp hot sauce, and 1 tbsp lemon juice to make a spicy remoulade.
Step 5: Slice 4 hoagie rolls lengthwise and toast lightly. Spread a generous layer of the remoulade on the bottom halves.
Step 6: Layer each roll with 1 lettuce leaf, a quarter of the fried shrimp, and about 2 tbsp dill pickle slices. Top with the roll lids and serve immediately.