Spicy Shrimp Po'boy Sandwich with Remoulade and Pickled Vegetables

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

Crispy fried shrimp tossed in Cajun spices, layered in a toasted French roll with creamy remoulade and tangy pickled slaw. This Southern-inspired sandwich and wrap recipe, ready in about 40 minutes, pairs shrimp, peeled and deveined, cajun seasoning, all-purpose flour 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.