Spicy Shrimp Po'boy Sandwich with Remoulade and Pickled Vegetables
Crispy fried shrimp tossed in Cajun spices, layered in a toasted French roll with creamy remoulade and tangy pickled slaw. This southern-inspired sandwiches & wraps ready in about 40 minutes pairs cajun seasoning, 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 (medium size) shrimp, peeled and deveined
- 2 tbsp cajun seasoning
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 cup buttermilk
- 4 cups for frying vegetable oil
- 4 rolls, split lengthwise French rolls
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 1/2 cups shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup white vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups shredded cabbage, 1/2 cup shredded carrot, 1/4 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt. Toss well and set aside to pickle while preparing the shrimp.
- Step 2: In another bowl, whisk 1 cup buttermilk with 2 tbsp Cajun seasoning. Add 1 lb peeled and deveined shrimp and toss to coat. Let marinate for 15 minutes.
- Step 3: In a shallow dish, mix 1 cup all-purpose flour and 1/2 cup cornmeal. Heat 4 cups vegetable oil in a deep skillet or heavy pot over medium-high heat to 350°F.
- Step 4: Remove shrimp from buttermilk, dredge in the flour-cornmeal mixture to coat evenly, shaking off excess. Fry shrimp in batches for 2-3 minutes until golden brown and cooked through. Drain on paper towels.
- Step 5: To make the remoulade, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp hot sauce in a small bowl.
- Step 6: Toast 4 French rolls split lengthwise until lightly golden. Spread remoulade on both sides, layer with fried shrimp, and top with pickled cabbage slaw. Serve immediately.
Frequently asked questions
How long does Spicy Shrimp Po'boy Sandwich with Remoulade and Pickled Vegetables take to make?
Total time is about 40 minutes (25 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 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 cajun seasoning from drying out.
Can I substitute ingredients in Spicy Shrimp 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 Shrimp 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 Shrimp Po'boy Sandwich with Remoulade and Pickled Vegetables?
Southern 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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