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Creole Shrimp Po'Boy with Spicy Remoulade

Ashley Holt
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

This is hands down one of the best seafood sandwiches I have ever made and eaten! The tangy, tart and creamy remoulade perks up the crispy, sweet fried shrimp and the satisfying crunch of the slaw brings it all together.

Technique tip: Make the remoulade and slaw first and place in the refrigerator so the flavors can meld. Then make your fried shrimp and prep the bread. This will insure you have a nice hot sandwich.

Swap options: If you want to make homemade fish fry, you can 1½ cups flour, 1½ cups cornmeal, 1½ tablespoons Cajun seasoning and 1 tablespoon garlic powder. If you are not a fan of coleslaw, you can use lettuce and tomatoes instead. If you don't like spice, you can swap out the Cajun spice for your favorite seasoning or just use salt and pepper.


Remoulade (makes about 1½ cups)
  • 1 cup mayonnaise
  • 1/4 cup mustard, preferably Creole mustard
  • 1 tablespoon sweet paprika
  • 1-2 teaspoons Cajun or Old Bay Seasoning
  • 2 teaspoons prepared horseradish
  • 1 small sweet dill pickle, minced
  • 2 teaspoons hot sauce
  • 1 clove garlic, smashed and minced
Coleslaw (makes 2 cups)
  • 1 cup finely shredded purple cabbage
  • 1 cup finely shredded green cabbage
  • 1/2 cup thinly sliced red onion
  • Remoulade (recipe above)
  • oil, for deep frying
  • 1 pound large or jumbo shrimp, peeled and deveined
  • 1 tablespoon garlic powder
  • 2 tablespoons Cajun spice
  • 1 tablespoon spicy mustard
  • 1 egg, beaten
  • 1/4 cup buttermilk
  • 2 teaspoons key lime or 1/2 lemon, juiced
  • 1 cup seasoned cornmeal fish breading, preferably Zatarain's Fish Fri
  • Remoulade (recipe above)
  • 3 hoagie rolls or French bread
  • 1 cup shredded provolone (optional)
  • 3/4 cup coleslaw (recipe above)
  • 1/2 cup chopped green onions, to garnish


For the remoulade sauce:

Mix all the ingredients together in a medium bowl. Refrigerate until ready to use.

For the coleslaw:

Add both cabbages and onion to a bowl. Mix in a few tablespoons of the remoulade and toss to coat well. Refrigerate until ready to use.

For the shrimp:


Pour oil into a deep fryer and pre-heat the oil. If you don't have a deep fryer, fill a heavy skillet no more than 1/3 full and allow it to get up to the right temperature. Heat should be on medium-high heat, about 350 degrees.


Season shrimp with the garlic powder and Cajun spice. Allow to set for about 3-4 minutes so the seasoning settles.


Meanwhile, mix together the spicy mustard, egg, buttermilk and the key lime juice in shallow dish and mix well.


Place the cornmeal breading in a large bowl.


Coat each shrimp in the dry batter and then dip each shrimp one by one into the mustard mixture, making sure any excess drips off, and then coat the shrimp back into the dry batter. Shake off any excess batter.


Carefully add the breaded shrimp to hot oil a few pieces at a time. Fry for about 5-7 minutes, or until golden-brown. Remove to a paper towel-lined plate.

For the po'boy:


Preheat oven to 350°F.


Spread a nice portion of the remoulade on both sides of each bun and then line both side of the hoagie bun with the cheese.


Toast in the oven on 350 degrees for about 2 minutes, until the cheese starts to melt. Remove the hoagies from the oven and set on a workspace.


Add a few pieces of the shrimp into the po'boy then top with a light layer of slaw, and then top with a few more shrimp. You can then top with another layer of slaw, if desired. Garnish with green onions and serve.