CajunMedium · Hot
Spicy Cajun Shrimp Po' Boy with Remoulade
The shrimp need to be fried hot and eaten fast, piled onto soft white bread with crisp lettuce and ripe tomato before the crust has time to soften. Cayenne-spiked mayonnaise does the work of remoulade here — tangy and sharp against the sweetness of the shrimp. There's nothing complicated about a po' boy; the whole point is that it's exactly right.
Prep
20 min
Cook
25 min
Rest
5 min
Total
50 min
Method
Make Remoulade
1
Stir in capers and mix until smooth. Cover and refrigerate while preparing the shrimp.
Prepare Breading Station
2
Set up three shallow dishes: first with flour, second with beaten egg and milk whisked together, third with breadcrumbs seasoned with 1 teaspoon of the Cajun spice blend.
Season and Bread Shrimp
3
Toss cleaned shrimp with the remaining Cajun spice blend until well coated.
4
Dip each shrimp in flour, then egg mixture, then breadcrumbs, pressing firmly to adhere.
5
Let breaded shrimp rest for 5 minutes while heating your cast iron skillet.
Fry Shrimp
6
Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
7
Add minced garlic and cook for 30 seconds until fragrant.
8
Lay shrimp in a single layer in the skillet. Fry 2-3 minutes per side until golden brown. Use an instant-read thermometer to verify internal temperature reaches 145°F (63°C) at the thickest point.
9
Squeeze fresh lemon juice over the shrimp and transfer to a plate lined with paper towels.
Toast the Bread
10
Slice bread rolls in half lengthwise. Lightly brush cut sides with olive oil.
Assemble Po' Boys
12
Spread a generous layer of remoulade sauce on both halves of each roll.
13
Layer lettuce, tomato slices, and thinly sliced bell pepper on the bottom half.
14
Arrange 6-8 fried shrimp on the vegetables. Top with thinly sliced yellow onion rings.
15
Close the sandwich, cut diagonally, and serve immediately with extra remoulade on the side.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
795
per serving
Protein
39g
Carbs
53g
Fat
49g
Sat. fat
6g
Fiber
8g
Sugar
9g
Sodium
1563mg
High ProteinComfort FoodIndulgentIndulgent SplurgeHigh Sodium CautionBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
3.6
per serving
Water
21m³
Land
63Pt
Runoff
1.1g P
Large shrimp drives 86% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
2
Sweet
6
Salty
3
Sour
2
Bitter
8
Spicy
Textures
CrispyTenderCrunchyJuicy
Aromas
SmokySpicyGarlickyTangy
Kitchen Equipment
Primary Tool
Cast Iron SkilletCast Iron SkilletChef KnifeCutting BoardWhiskTongsSlotted SpoonPaper TowelsMeasuring SpoonsMeasuring CupsThree Shallow Dishes
Counter FootprintMedium
Techniques
Safety & Storage
High Risk Population
Shellfish allergy is potentially fatal. Even trace contamination from shared frying oil can cause severe reaction. This dish is NOT suitable for anyone with shellfish allergy.
Cross Contamination
Set up breading station with dedicated utensils for each dish (flour, egg wash, breadcrumbs) to prevent allergen transfer. Do not reuse egg wash after raw shrimp contact.
If frying for allergen-sensitive individuals, consider dedicated oil or thorough straining. Crumb coating creates significant allergen load in shared cooking oil.
Cooking Temperature
Shrimp must reach internal temperature of 145°F (63°C). Fry 2-3 minutes per side in oil at 350°F minimum. Undercooked shellfish poses foodborne illness risk.
Reheat remoulade sauce only if above 140°F; otherwise serve cold. Mayonnaise-based sauces are temperature-sensitive and support pathogen growth in the danger zone (40-140°F).
Handling
Thaw frozen shrimp safely in refrigerator or cold water; never at room temperature. Raw shellfish requires cold chain maintenance to prevent bacterial proliferation.
Storage
Refrigerate remoulade sauce within 2 hours of preparation. Contains egg and dairy, making it perishable. Best within 24 hours for food safety.
Breaded shrimp can be refrigerated for up to 24 hours before frying. Coat and refrigerate immediately after preparation.
Allergen Warning
Both bread rolls and shrimp preparation involve wheat/gluten. Even if bread is toasted separately, crumb cross-contact in cast iron is likely from the frying step.
Equipment Safety
Cast iron skillet retains heat well; monitor oil temperature carefully to prevent smoking or fire. Hot oil splash risk when adding shrimp to skillet.
Pro Tips
Technique
Don't skip the rest after breading your shrimp. Those 5 minutes let the coating set up properly so it won't slide off when you hit that hot cast iron.
Flavor Boost
Add a tablespoon of bacon drippings to your oil when frying — it gives the shrimp an extra layer of smoky depth that takes this from good to unforgettable.
Substitution
If you can't find crusty French rolls, a hoagie or sub roll works beautifully. The key is getting them crispy on the outside with a soft interior.
From the chef
A po' boy only works if everything is moving fast and nothing is sitting around waiting. The shrimp get a Cajun rub of smoked paprika, cayenne, and garlic, then a flour-egg-breadcrumb coat that fries up golden and crackling in a hot cast iron. The remoulade is sharp and tangy, the lettuce is cold, the tomato is ripe, and the bread gets toasted in the same pan drippings the shrimp just left. You build it, you eat it fast. The whole point of a po' boy is that it is exactly right and it does not wait for you.
TagsSpicyFriedCajunShrimpClassicLouisiana
AllergensShellfishEggsMilkWheatGluten
Source: generated · May 30, 2026