Spicy Shrimp Po’boy Sandwich with Remoulade
A classic Louisiana sandwich featuring crispy fried shrimp tossed in a spicy remoulade sauce, served on a toasted French roll. This american-inspired sandwiches & wraps ready in about 35 minutes pairs peeled and deveined large shrimp, 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.
Ingredients
- 1 lb peeled and deveined large shrimp
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp cajun seasoning
- 1 cup buttermilk
- for frying, about 4 cups vegetable oil
- 4 rolls french rolls
- 1 cup shredded romaine lettuce
- 1 large, sliced tomato
- 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
Instructions
- Step 1: In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp paprika, 1/2 tsp garlic powder, and 1 tbsp fresh lemon juice to make the remoulade sauce; refrigerate until ready.
- Step 2: Combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning in a shallow dish.
- Step 3: Dip 1 lb peeled and deveined large shrimp into 1 cup buttermilk, then dredge thoroughly in the flour-cornmeal mixture.
- Step 4: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy; drain on paper towels.
- Step 5: Slice 4 French rolls lengthwise and toast lightly under a broiler or in a toaster oven for 2 minutes until warm and slightly crisp.
- Step 6: Spread a generous 2 tbsp of remoulade sauce on each toasted roll, then layer with 1/4 cup shredded romaine lettuce, 2-3 slices of fresh tomato, and a handful of fried shrimp.
- Step 7: Serve the po’boy sandwiches immediately while the shrimp remain hot and crunchy.
Frequently asked questions
How long does Spicy Shrimp Po’boy Sandwich with Remoulade take to make?
Total time is about 35 minutes (20 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 Shrimp Po’boy Sandwich with Remoulade?
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 all-purpose flour from drying out.
Can I substitute ingredients in Spicy Shrimp Po’boy Sandwich with Remoulade?
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 Shrimp Po’boy Sandwich with Remoulade 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 Shrimp Po’boy Sandwich with Remoulade?
American 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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