Spicy Shrimp Po’boy Sandwich with Remoulade

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A classic Louisiana sandwich featuring crispy fried shrimp tossed in a spicy remoulade sauce, served on a toasted French roll. This American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Combine 1 cup all-purpose flour, 1/2 cup cornmeal, and 1 tbsp Cajun seasoning in a shallow dish.
3. Step 3: Dip 1 lb peeled and deveined large shrimp into 1 cup buttermilk, then dredge thoroughly in the flour-cornmeal mixture.
4. 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.
5. 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.
6. 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.
7. Step 7: Serve the po’boy sandwiches immediately while the shrimp remain hot and crunchy.