Spicy Shrimp Po'Boy Sandwich with Remoulade Sauce
Crisp fried shrimp tossed in a spicy seasoning, stacked on a toasted French roll with a zesty remoulade sauce and fresh lettuce. This southern-inspired sandwiches & wraps ready in about 30 minutes blends peeled and deveined large shrimp, cajun seasoning, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 tbsp cajun seasoning
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 cup buttermilk
- 3 cups, for frying vegetable oil
- 4, split French rolls
- 1 cup shredded romaine lettuce
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp garlic powder
Instructions
- Step 1: In a large bowl, toss 1 lb peeled and deveined large shrimp with 1 tbsp Cajun seasoning until evenly coated.
- Step 2: Pour 1 cup buttermilk into a separate bowl. In another bowl, combine 1 cup all-purpose flour and 1/2 cup cornmeal.
- Step 3: Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F.
- Step 4: Dip each shrimp first into the buttermilk, then dredge thoroughly in the flour-cornmeal mixture. Carefully fry shrimp in batches for 2-3 minutes until golden and crispy, then drain on paper towels.
- Step 5: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp lemon juice, 1/2 tsp paprika, and 1/4 tsp garlic powder to make the remoulade sauce.
- Step 6: Lightly toast 4 split French rolls. Spread each with a generous layer of remoulade sauce, then pile with 1 cup shredded romaine lettuce and the fried shrimp. Serve immediately.
Frequently asked questions
How long does Spicy Shrimp Po'Boy Sandwich with Remoulade Sauce take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spicy Shrimp Po'Boy Sandwich with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spicy Shrimp Po'Boy Sandwich with Remoulade Sauce?
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 Sauce 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 Sauce?
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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