Spicy Po’Boy Sandwich with Crispy Fried Shrimp and Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans po’boy loaded with crispy fried shrimp, fresh lettuce, tomato, and a tangy homemade remoulade sauce on a soft French roll. This Creole-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs medium shrimp, peeled and deveined, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 medium shrimp, peeled and deveined
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 4 cups vegetable oil for frying
• 4 French rolls
• 1 cup shredded iceberg lettuce
• 1 medium tomato, sliced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp hot sauce
• 1 tsp lemon juice
• 1 garlic clove, minced

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Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp hot sauce, 1 tsp lemon juice, and 1 minced garlic clove until smooth to create the remoulade sauce. Refrigerate until ready to use.
2. Step 2: In another bowl, mix 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Pour 1 cup buttermilk into a separate bowl. Dip 1 lb peeled and deveined medium shrimp into buttermilk, then dredge in the cornmeal mixture, pressing lightly to coat evenly.
4. Step 4: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
5. Step 5: Slice 4 French rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade sauce inside each roll.
6. Step 6: Layer each roll with about 1 cup shredded iceberg lettuce, 3-4 slices of tomato, and a generous portion of the fried shrimp. Serve immediately while warm and crisp.