Air-Fryer Shrimp Po’Boys

Directions

• For remoulade, in a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving.
• 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.
• 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.
• Spread cut side of buns with remoulade. Top with shrimp, lettuce and tomato.