Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb large shrimp, peeled and deveined (about 24 shrimp)
- 1 cup buttermilk (or whole milk) + 2 tsp hot sauce
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 2 1/2 tbsp Cajun seasoning, divided
- 1 tsp kosher salt + 1/2 tsp black pepper
- Vegetable or canola oil, for frying (about 3 cups)
- 12 mini brioche or slider rolls
- 2 cups finely shredded iceberg or romaine lettuce
- 2 medium tomatoes, thinly sliced
- 1/2 cup mayonnaise
- 2 tbsp Dijon or Creole mustard
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp capers or dill pickle relish, chopped
- 1 small garlic clove, minced
- 1 green onion, finely sliced
- 1/2 tsp smoked paprika + pinch cayenne
Do This
- 1. Whisk remoulade ingredients (mayonnaise, mustard, lemon juice, capers, garlic, green onion, paprika, cayenne, salt, pepper). Chill.
- 2. Toss shrimp with 1 tbsp Cajun seasoning; soak in buttermilk and hot sauce for 10 minutes.
- 3. Mix flour, cornmeal, 1 1/2 tbsp Cajun seasoning, salt, and pepper in a shallow bowl.
- 4. Heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Dredge shrimp in flour mixture, shaking off excess.
- 5. Fry shrimp in batches 2–3 minutes until golden and crisp. Drain on a rack or paper towels; sprinkle with a little extra Cajun seasoning if desired.
- 6. Lightly toast slider rolls. Spread remoulade on both cut sides.
- 7. Pile lettuce and tomatoes on the bottom buns, add 2 crispy shrimp per slider, drizzle with more remoulade, top with buns, and serve immediately.
Why You’ll Love This Recipe
- All the flavors of a classic New Orleans shrimp po’boy, sized down into fun, party-ready sliders.
- Ultra-crispy, boldly seasoned Cajun shrimp contrasted with cool shredded lettuce and juicy tomato.
- A tangy, zesty remoulade sauce you can stir together in minutes and use on other sandwiches too.
- Easy to make at home on the stovetop with simple, supermarket ingredients.
Grocery List
- Produce: 2 medium tomatoes, 1 small head iceberg or romaine lettuce, 1 lemon, 1 green onion, 1 small garlic clove
- Dairy: Buttermilk (or whole milk), mayonnaise, optional unsalted butter for toasting rolls
- Pantry: Large shrimp, slider or mini brioche rolls, Cajun seasoning, all-purpose flour, yellow cornmeal, vegetable or canola oil, Dijon or Creole mustard, capers or dill pickle relish, hot sauce, smoked paprika, cayenne, kosher salt, black pepper
Full Ingredients
Cajun Fried Shrimp
- 1 1/4 lb large shrimp, peeled and deveined, tails removed (about 24 shrimp)
- 1 cup buttermilk (or whole milk)
- 2 tsp hot sauce (such as Louisiana or Crystal), plus more to taste
- 2 1/2 tbsp Cajun seasoning, divided (store-bought or homemade)
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Vegetable or canola oil, for frying (about 3 cups, enough for 2–3 inches in your pot)
Zesty Remoulade Sauce
- 1/2 cup mayonnaise
- 2 tbsp Dijon or Creole mustard
- 1 1/2 tbsp fresh lemon juice (from about 1/2 lemon)
- 1 tbsp capers, finely chopped (or dill pickle relish)
- 1 small garlic clove, very finely minced
- 1 green onion, thinly sliced (white and light green parts)
- 1/2 tsp smoked paprika
- 1/4 tsp hot sauce (or more to taste)
- Pinch of cayenne pepper (optional, to taste)
- 1/8–1/4 tsp kosher salt, to taste
- 1/8 tsp black pepper
For the Sliders
- 12 mini brioche rolls or slider buns, split
- 2 cups finely shredded iceberg or romaine lettuce
- 2 medium tomatoes, thinly sliced (about 12–16 slices)
- 1–2 tbsp unsalted butter, softened (optional, for toasting buns)
- Lemon wedges, for serving (optional but highly recommended)
(Optional) Simple Homemade Cajun Seasoning
If you do not have Cajun seasoning on hand, mix the following and use 2 1/2 tbsp for this recipe. Store the rest in an airtight jar.
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp kosher salt
- 1–2 tsp cayenne pepper (to taste)
- 1 tsp black pepper
Step-by-Step Instructions
Step 1: Make the zesty remoulade
In a small mixing bowl, combine the mayonnaise, Dijon or Creole mustard, lemon juice, chopped capers (or pickle relish), minced garlic, sliced green onion, smoked paprika, hot sauce, cayenne (if using), salt, and black pepper. Whisk until smooth and evenly blended. Taste and adjust seasoning: add more lemon for brightness, more hot sauce or cayenne for heat, and salt as needed. Cover and refrigerate while you prepare the shrimp and sliders. This resting time allows the flavors to meld and the sauce to thicken slightly.
Step 2: Season and soak the shrimp
Pat the peeled and deveined shrimp dry with paper towels so the seasoning adheres well. Place them in a medium bowl. Sprinkle over 1 tbsp of the Cajun seasoning and toss gently to coat every shrimp. Pour in the buttermilk and hot sauce, stirring to combine. Let the shrimp soak for 10 minutes at room temperature. This mixture seasons the shrimp all the way through and helps the coating stick, giving you a crisp, flavorful crust after frying.
Step 3: Prepare the dredging mixture
While the shrimp are soaking, set up the coating station. In a shallow dish or pie plate, whisk together the all-purpose flour, cornmeal, remaining 1 1/2 tbsp Cajun seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined. This blend of flour and cornmeal gives the shrimp a shatteringly crisp, slightly gritty texture that is classic for po’boys. Keep the dish close to the stove so you can dredge and fry efficiently.
Step 4: Heat the oil for frying
Pour vegetable or canola oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches. Attach a deep-fry or instant-read thermometer to the side of the pot, if you have one. Heat the oil over medium to medium-high heat until it reaches 350°F (175°C). Adjust the heat as needed to maintain this temperature throughout frying. If you do not have a thermometer, test by dropping in a pinch of the flour mixture: it should sizzle immediately and rise to the surface within a couple of seconds, but not burn.
Step 5: Dredge and fry the shrimp
Working with a few shrimp at a time, lift them from the buttermilk, letting the excess drip off. Drop them into the flour-cornmeal mixture and toss to coat thoroughly, pressing lightly so the crumbs adhere. Shake off any loose excess and carefully lower the coated shrimp into the hot oil. Fry in batches, being careful not to crowd the pot, for about 2–3 minutes per batch, turning once, until the shrimp are deep golden brown, very crisp, and just cooked through. Use a slotted spoon or spider to transfer the fried shrimp to a wire rack set over a baking sheet or a plate lined with paper towels. While they are still hot, you can lightly sprinkle them with a pinch more Cajun seasoning for extra flavor.
Step 6: Prep the rolls and fresh toppings
While the last batch of shrimp is frying, prepare the slider rolls and vegetables. Split the mini brioche rolls. If desired, lightly spread the cut sides with a little softened butter. Toast the rolls cut side down in a dry skillet over medium heat for 1–2 minutes until lightly golden, or place them cut-side up under a broiler for 1–2 minutes, watching closely to prevent burning. Finely shred the lettuce and thinly slice the tomatoes into rounds. Pat the tomato slices dry with a paper towel to minimize excess moisture on the sliders.
Step 7: Assemble the po’boy sliders
Spread a generous layer of remoulade on the cut side of both the top and bottom halves of each toasted roll. On each bottom bun, add a small handful of shredded lettuce, followed by a slice or two of tomato. Place 2 crispy shrimp on top of the tomato for each slider. Drizzle or spoon a little extra remoulade over the shrimp if you like a saucier sandwich. Cap with the top bun. Serve immediately while the shrimp are still hot and crunchy, with lemon wedges on the side for squeezing over the shrimp just before eating.
Pro Tips
- Keep the shrimp dry before marinating. Patting them dry helps the seasoning stick and keeps the coating from sliding off.
- Do not overcrowd the fryer. Fry in small batches so the oil temperature stays close to 350°F (175°C); cooler oil leads to greasy shrimp.
- Use a wire rack, not just paper towels. Draining on a rack allows air to circulate, preserving the crispy coating.
- Assemble right before serving. The shrimp are at their best within minutes of frying; if they sit too long in the sandwich, they will soften.
- Adjust the heat level to your taste. For milder sliders, cut back on the Cajun seasoning and cayenne; for spicier, add more hot sauce to the buttermilk and remoulade.
Variations
- Oven-“fried” shrimp sliders: Instead of deep-frying, coat the marinated shrimp in the flour-cornmeal mixture, spray generously with oil, and bake on a parchment-lined sheet at 425°F (220°C) for 8–10 minutes, flipping once, until golden and cooked through.
- Blackened shrimp po’boy sliders: Skip the breading. Pat the seasoned shrimp dry and sear them in a hot cast-iron skillet with a little oil or butter, 1–2 minutes per side, until blackened and just cooked.
- Remoulade upgrade: Stir in 1–2 tbsp finely chopped fresh parsley and a teaspoon of prepared horseradish for an extra-herby, punchy sauce.
Storage & Make-Ahead
The components keep better separately than assembled. The remoulade can be made up to 3 days ahead and stored in an airtight container in the refrigerator; its flavor improves as it sits. You can shred the lettuce and slice the tomatoes a few hours in advance and refrigerate them, but dry the tomatoes well before assembling. Fried shrimp are best eaten fresh, but leftovers can be cooled completely and stored in an airtight container in the fridge for up to 2 days. Recrisp them on a wire rack over a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in an air fryer at 375°F (190°C) for 4–6 minutes, until hot and crunchy. Avoid freezing cooked shrimp, as the texture deteriorates. Assemble the sliders just before serving so the rolls stay toasty and the shrimp remain crisp.
Nutrition (per serving)
Approximate values for one serving (2 sliders), assuming 6 servings total: about 650 calories; 30 g protein; 40 g carbohydrates; 38 g fat; 8 g saturated fat; 3 g fiber; 6 g sugar; 1,250 mg sodium. Exact values will vary depending on the specific brands of ingredients, the size of the rolls, and how much sauce you use.
