Spicy Shrimp Po'Boy Sandwich with Remoulade Sauce

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

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 sandwich and wrap recipe, ready in about 30 minutes, pairs large shrimp, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 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

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Instructions

1. Step 1: In a large bowl, toss 1 lb peeled and deveined large shrimp with 1 tbsp Cajun seasoning until evenly coated.
2. Step 2: Pour 1 cup buttermilk into a separate bowl. In another bowl, combine 1 cup all-purpose flour and 1/2 cup cornmeal.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F.
4. 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.
5. 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.
6. 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.