Spicy New Orleans-Style Shrimp Po’Boy Sandwich

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

A vibrant sandwich featuring crispy fried shrimp tossed in a spicy remoulade sauce, layered in a crusty French roll with fresh lettuce and pickles. This Latin American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs shrimp, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, peeled and deveined shrimp
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• for frying, about 3 cups vegetable oil
• 4 French rolls
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1, finely minced garlic clove
• 2 cups shredded lettuce
• 1/2 cup dill pickle slices

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, soak 1 lb peeled and deveined shrimp in 1 cup buttermilk for 15 minutes to tenderize and flavor.
2. Step 2: In a large shallow dish, combine 1 1/2 cups all-purpose flour, 1 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; mix well.
3. Step 3: Heat about 3 cups vegetable oil in a deep skillet or fryer to 350°F.
4. Step 4: Remove shrimp from buttermilk, dredge each piece in the seasoned flour mixture until fully coated.
5. Step 5: Fry shrimp in batches for 2-3 minutes per side until golden brown and crisp; drain on paper towels.
6. Step 6: Meanwhile, in a small bowl, whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 finely minced garlic clove until smooth to make remoulade sauce.
7. Step 7: Slice 4 French rolls lengthwise, lightly toast them if desired.
8. Step 8: Spread a generous layer of remoulade sauce on the bottom half of each roll, top with 1/2 cup shredded lettuce, a portion of fried shrimp, and some dill pickle slices.
9. Step 9: Close sandwiches with top halves and serve immediately for best texture and flavor.