Spicy New Orleans-Inspired Shrimp Po’Boy Sandwich

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A vibrant sandwich featuring crispy fried shrimp, spicy remoulade, and crisp lettuce on a soft French roll, inspired by Hyde Park’s celebrated po’boys. This American-inspired sandwich and wrap recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• 2 cups vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 4 French rolls
• 2 cups shredded iceberg lettuce
• 1 cup sliced tomatoes

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Instructions

1. Step 1: In a medium bowl, soak 1 lb peeled and deveined large shrimp in 1 cup buttermilk for 20 minutes in the refrigerator.
2. Step 2: In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tsp Cajun seasoning, and 1/2 tsp salt.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F.
4. Step 4: Remove shrimp from buttermilk, letting excess drip off, then dredge in the flour mixture, coating completely.
5. Step 5: Fry shrimp in batches for 2-3 minutes each until golden brown and cooked through, then drain on paper towels.
6. Step 6: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp garlic powder until smooth to make the remoulade sauce.
7. Step 7: Slice 4 French rolls lengthwise without cutting all the way through, and toast lightly.
8. Step 8: Spread a generous 2 tbsp of remoulade sauce inside each roll, then layer with 1/2 cup shredded iceberg lettuce, 1/4 cup sliced tomatoes, and a pile of the fried shrimp.
9. Step 9: Close sandwiches and serve immediately for best texture and flavor.