Spicy Po’Boy Sandwich with Remoulade and Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic New Orleans po’boy sandwich stacked with crispy fried shrimp, zesty remoulade sauce, and tangy house-made pickled vegetables. This cajun-inspired sandwiches & wraps ready in about 45 minutes pairs shrimp, peeled and deveined, buttermilk, Louisiana hot sauce 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: 30 min Cook: 15 min Serves 4 Cajun cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 cup buttermilk and 1 tbsp Louisiana hot sauce. Add 1 lb peeled and deveined shrimp and marinate for 20 minutes.
  2. Step 2: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F.
  4. Step 4: Remove shrimp from marinade, shaking off excess, then dredge in the flour mixture until well coated.
  5. Step 5: Fry shrimp in batches for 2-3 minutes until golden and crispy; transfer to a paper towel-lined plate.
  6. Step 6: To make remoulade, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, 1/2 tsp paprika, and 1 tbsp lemon juice in a small bowl.
  7. Step 7: Slice 4 French bread loaves lengthwise, then lightly toast them.
  8. Step 8: Spread remoulade generously on both sides of the bread, layer with 1 cup shredded romaine lettuce, sliced tomato, pickled jalapeños (1/4 cup), pickled red onions (1/4 cup), and fried shrimp.
  9. Step 9: Close sandwiches, slice in half, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Po’Boy Sandwich with Remoulade and Pickled Vegetables take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Po’Boy Sandwich with Remoulade and Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Spicy Po’Boy Sandwich with Remoulade and Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Po’Boy Sandwich with Remoulade and Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Po’Boy Sandwich with Remoulade and Pickled Vegetables?

Cajun sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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