Air-Fryer Shrimp Po’Boys

Name: Air-Fryer Shrimp Po'Boys
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Cajun Recipes, Po' Boy
Ingredients: 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; COCONUT SHRIMP:; 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

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

Ingredients

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
COCONUT SHRIMP:
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

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 in greased 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.

Nutrition Facts

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

Reviews

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hchambers

Oct 1, 2019

This was really good. I did a traditional breading because my family does not like coconut. The shrimp turned out really well in the air fryer. I would make this again.