Air-Fryer Shrimp Po’boys

Total Time

Prep: 35 min. Cook: 10 min./batch


4 servings

Updated: Apr. 22, 2023
My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico
Air-Fryer Shrimp Po'boys Recipe photo by Taste of Home


  • 1/2 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 tablespoon chopped cornichons or dill pickles
  • 1 tablespoon minced shallot
  • 1-1/2 teaspoons lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 teaspoon hot pepper sauce
  • 2 cups sweetened shredded coconut
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • Cooking spray
  • 4 hoagie buns, split
  • 2 cups shredded lettuce
  • 1 medium tomato, thinly sliced


  1. For remoulade, in a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving.
  2. Preheat air fryer to 375°. In a shallow bowl, mix flour, herbes de Provence, sea salt, garlic powder, pepper and cayenne. In a separate shallow bowl, whisk egg, milk and hot pepper sauce. Place coconut in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in coconut, patting to help adhere.
  3. In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coconut is lightly browned and shrimp turn pink, 3-4 minutes on each side.
  4. Spread cut side of buns with remoulade. Top with shrimp, lettuce and tomato.

Nutrition Facts

1 sandwich: 716 calories, 40g fat (16g saturated fat), 173mg cholesterol, 944mg sodium, 60g carbohydrate (23g sugars, 4g fiber), 31g protein.