FlamingFoodies recipe
Cajun Shrimp Po'boy with Creole Remoulade
A classic New Orleans sandwich featuring perfectly seasoned shrimp with a creamy, tangy remoulade sauce on crusty French bread—comfort food that brings the warmth of Louisiana to your kitchen.
Tender shrimp get a gentle coating of earthy Cajun spices before nestling into crusty bread with a bright, tangy remoulade that'll make you think you're sitting on a porch in the French Quarter.
Ingredients
Cajun Seasoning
- 1 tablespoonpaprika
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1/2 teaspoondried oregano
- 1/2 teaspoondried thyme
- 1/4 teaspooncayenne pepper
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
Creole Remoulade
- 1/2 cupmayonnaise
- 2 tablespoonspickle juice, dill pickle
- 1 tablespoonCreole mustard, or coarse Dijon
- 1 teaspoonhot sauce, Crystal or Tabasco
- 1 clovegarlic, minced
- 1 tablespoonfresh lemon juice
Shrimp and Assembly
- 1.5 poundslarge shrimp, peeled and deveined
- 1/2 cupall-purpose flour
- 1/4 cupvegetable oil, for frying
- 4 piecesFrench bread, 6-8 inch portions, split
- 2 cupsshredded lettuce, iceberg or romaine
- 2 mediumtomatoes, sliced
- 1/4 cupdill pickles, sliced
Method
1. Mix seasoning and prepare remoulade Combine all the spices in a small bowl and set aside. In another bowl, whisk together the mayonnaise, pickle juice, mustard, hot sauce, garlic, and lemon juice until smooth. Taste and adjust—you want it tangy with just a gentle warmth in the background.
Watch for: The sauce should coat the back of a spoon lightly
Tip: The remoulade actually gets better over time, so make it a day ahead if you can.
2. Season and dredge the shrimp Pat the shrimp completely dry with paper towels—this step makes all the difference. Toss them with about 2 tablespoons of your seasoning mix until every piece is coated. Put the flour in a shallow dish and dredge each shrimp, giving them a shake to remove excess flour.
Watch for: Shrimp should have a light, even coating of flour
Tip: Really dry shrimp are the secret to seasoning that stays put and flour that doesn't get gummy.
3. Fry the shrimp until golden Heat the oil in your skillet over medium-high heat until it's shimmering. Add the shrimp in a single layer—don't crowd them or they'll steam instead of getting crispy. Cook without moving them for 2 minutes, flip once, then cook another 1-2 minutes until golden brown and cooked through.
Watch for: Shrimp should be golden brown and curl into a C-shape when done
Tip: Resist the urge to move them around. That first sear is what gives you the golden color.
4. Assemble and serve the po'boys Warm your bread in a 350°F oven for 3-4 minutes if you want it extra crusty. Spread the remoulade generously on both cut sides of each roll. Layer the lettuce, tomato slices, and pickles on the bottom half, pile on the warm shrimp, and close the sandwich. Give it a gentle press to help everything hold together.
Watch for: The bread should give slightly under pressure but not compress completely
Tip: A little pressure helps the sandwich hold together, but don't squish it completely flat.
Equipment
- large skillet
- mixing bowls
- tongs
Make ahead
- The remoulade is actually better made a day or two ahead—those flavors really come together. The spice blend keeps for months in a jar. I'd fry the shrimp fresh though, they're just so much better that way.
Storage
- Leftover remoulade keeps in the fridge for up to a week. Any cooked shrimp should be eaten within a couple of days.
Reheat
- If you need to reheat shrimp, do it gently in a 350°F oven for just a few minutes. The microwave will make them rubbery, trust me on this one.
Top tips
- Buy shrimp that's already cleaned to save yourself time, or make friends with your fishmonger—they're usually happy to help
- A quick toast on the bread adds nice texture, but don't go too far or it'll be impossible to bite through
- Make extra Cajun seasoning—it's wonderful on roasted vegetables or fish later in the week
Substitutions
- If you can't find Creole mustard, use a coarse Dijon and add an extra pinch of cayenne
- You can swap half the mayo for Greek yogurt if you want to lighten things up a bit
- Good hoagie rolls work fine if French bread isn't available at your store
Serve with
- Sweet potato fries or kettle chips on the side make this feel like a real feast
- Nothing beats a cold beer or sweet tea with po'boys
- A simple coleslaw adds a nice cool crunch to balance all those warm flavors
Find another recipe
Open archive →Cajun Shrimp Po'boy with Creole Remoulade
A classic New Orleans sandwich featuring perfectly seasoned shrimp with a creamy, tangy remoulade sauce on crusty French bread—comfort food that brings the warmth of Louisiana to your kitchen.
Prep
20 min
Cook
10 min
Active
25 min
Total
30 min
Yield
4 servings
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Peppers in this recipe
Why this recipe works
Editorial notes before you cook
There's something magical about a good po'boy that makes everyone gather around the table. This one captures everything I love about New Orleans cooking: plump shrimp kissed with just enough spice, a sauce that's both creamy and bright, and bread that soaks up all the good flavors. I keep the heat gentle here because I want everyone at the table to enjoy it, but the paprika and herbs still give you that unmistakable Cajun warmth. The remoulade is where this sandwich really shines—tangy pickle juice and a touch of mustard make each bite sing.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
This moves fast enough for a real dinner plan, not just a fantasy one.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Mix seasoning and prepare remoulade
Combine all the spices in a small bowl and set aside. In another bowl, whisk together the mayonnaise, pickle juice, mustard, hot sauce, garlic, and lemon juice until smooth. Taste and adjust—you want it tangy with just a gentle warmth in the background.
- 2
Step 2 of 4
Season and dredge the shrimp
Pat the shrimp completely dry with paper towels—this step makes all the difference. Toss them with about 2 tablespoons of your seasoning mix until every piece is coated. Put the flour in a shallow dish and dredge each shrimp, giving them a shake to remove excess flour.
- 3
Step 3 of 4
Fry the shrimp until golden
Heat the oil in your skillet over medium-high heat until it's shimmering. Add the shrimp in a single layer—don't crowd them or they'll steam instead of getting crispy. Cook without moving them for 2 minutes, flip once, then cook another 1-2 minutes until golden brown and cooked through.
- 4
Step 4 of 4
Assemble and serve the po'boys
Warm your bread in a 350°F oven for 3-4 minutes if you want it extra crusty. Spread the remoulade generously on both cut sides of each roll. Layer the lettuce, tomato slices, and pickles on the bottom half, pile on the warm shrimp, and close the sandwich. Give it a gentle press to help everything hold together.
Troubleshooting
Tips that matter
- Buy shrimp that's already cleaned to save yourself time, or make friends with your fishmonger—they're usually happy to help
- A quick toast on the bread adds nice texture, but don't go too far or it'll be impossible to bite through
- Make extra Cajun seasoning—it's wonderful on roasted vegetables or fish later in the week
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
The remoulade is actually better made a day or two ahead—those flavors really come together. The spice blend keeps for months in a jar. I'd fry the shrimp fresh though, they're just so much better that way.
Storage
Leftover remoulade keeps in the fridge for up to a week. Any cooked shrimp should be eaten within a couple of days.
Reheat
If you need to reheat shrimp, do it gently in a 350°F oven for just a few minutes. The microwave will make them rubbery, trust me on this one.
Serve it like you mean it
Finish, pair, and plate
- Sweet potato fries or kettle chips on the side make this feel like a real feast
- Nothing beats a cold beer or sweet tea with po'boys
- A simple coleslaw adds a nice cool crunch to balance all those warm flavors
FAQ
The repeat questions
What size shrimp should I buy?
Look for large shrimp, about 21-25 count per pound. They're big enough to feel substantial in the sandwich but not so huge they make it hard to eat.
Can I make this gluten-free?
Absolutely—just use your favorite gluten-free flour for dredging and find good gluten-free rolls. Everything else is naturally gluten-free.
How do I know when the oil is ready?
It should shimmer and move easily when you tilt the pan. Drop in a pinch of flour—if it sizzles right away, you're good to go.
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Beginner
Straightforward technique, forgiving timing, and a very manageable workflow.
Cooking mode
Weeknight-capable heat
This moves fast enough for a real dinner plan, not just a fantasy one.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Mike's Hot Honey
Sweet heat
Finishing sweet-spicy dishes. The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches.
Grab the pantry stapleGear
12-Inch Cast Iron Skillet
Kitchen staple
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Shop the pantry
Staples for this flavor lane
Sweet heat
$10-$16Mike's Hot Honey
Finishing sweet-spicy dishes. The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches.
Check price on AmazonFast crust
$6-$12Cajun Seasoning Blend
Salmon, fries, wings, and roasted vegetables. A no-nonsense seasoning for salmon, fries, wings, and sheet-pan dinners when you want flavor in under thirty seconds.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Kitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonSummer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonCook next
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