YumVerseEats
Cajun Shrimp Po' Boy
A Cajun shrimp po' boy with crispy seasoned shrimp, shredded lettuce, and remoulade on a toasted roll.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
A cornmeal coating gives the shrimp a crispy crust that holds up to the remoulade. Toasting the roll keeps the sandwich sturdy under the filling.
Quick Fixes
Coating falling off: pat the shrimp dry and press the cornmeal on.
Soggy roll: toast it and spread remoulade as a barrier.
Ingredients
Protein
Sauce
• ½ cup vegetable oil, for frying
• ½ cup remoulade
Breading
• ¼ cup all-purpose flour
• 1 tablespoon Cajun seasoning
Pasta & Grains
Topping
• 1 tomato, sliced
How to Make It
1
Toss the shrimp with the buttermilk.
2
Mix cornmeal, flour, and Cajun seasoning in a shallow dish, then coat the shrimp.
3
Heat the oil in a skillet over medium-high and fry the shrimp in batches 2 minutes per side until golden.
4
Drain the shrimp on a paper-towel-lined plate.
5
Toast the rolls and spread with remoulade.
6
Fill with shrimp, lettuce, and tomato.
7
Close the rolls and serve.
Store
Best fresh; store cooked shrimp up to 2 days.
Reheat
Reheat the shrimp in the oven or air fryer to re-crisp.
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MORE READER FAVORITES
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35
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Avo's Tip
Fry the shrimp in batches so the oil stays hot and the crust stays crisp.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What bread is traditional?
French or hoagie rolls — soft inside with a sturdy crust.
• Where do I get remoulade?
Use our Cajun remoulade recipe, or stir Cajun seasoning into mayo in a pinch.
• Can I bake the shrimp?
Yes. Arrange on a rack and bake at 425°F until crisp, flipping once.
Cajun Shrimp Po' Boy
Ingredients
—
—
1¼ lb large shrimp, peeled and deveined
—
—
½ cup buttermilk
—
—
¾ cup yellow cornmeal
—
—
¼ cup all-purpose flour
—
—
1 tablespoon Cajun seasoning
—
—
½ cup vegetable oil, for frying
—
—
4 hoagie rolls
—
—
½ cup remoulade
—
—
2 cups shredded lettuce
—
—
1 tomato, sliced
Instructions
1
Toss the shrimp with the buttermilk.
2
Mix cornmeal, flour, and Cajun seasoning in a shallow dish, then coat the shrimp.
3
Heat the oil in a skillet over medium-high and fry the shrimp in batches 2 minutes per side until golden.
4
Drain the shrimp on a paper-towel-lined plate.
5
Toast the rolls and spread with remoulade.
6
Fill with shrimp, lettuce, and tomato.
7
Close the rolls and serve.
20
min
active
30
min
total
4
servings
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