Shrimp Po’Boy

Po’boys are delectable sandwiches that originally hail from the great state of Louisiana. Stuffed with a variety of fillings, this easy air-fried shrimp po’boy is the perfect lunch treat with a pleasantly crispy crunch. Feeling creative? Top with pickles and other veggies, or experiment with roast beef and other seafood.

Cuisine

American, Cajun, Creole, Southern

Course

Dinner, Lunch

Difficulty

Easy

Cooking Technique

Air Fry

Keywords

1 c romaine lettuce, 1 tbsp hot sauce, 1 tbsp relish, 1 tsp dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 ½ lb. raw shrimp, 2 eggs, 2 roma tomatoes, 2 tsp paprika, 2 tsp salt, 4 - 5, 4 – 5 french bread buns, air fry, american, cajun, cook 10 min, creole, deveined and deshelled, dinner, easy, for serving, Instant Pot Culinary Team, juiced, lemon wedges, lunch, mardi gras, preferably louisiana, prep 15 min, shredded, southern, thinly sliced, vegetable cooking oil, ¼ c buttermilk, ½ lemon, ½ tsp paprika, ¾ c flour, ¾ c mayonnaise, ¾ c yellow cornmeal

Prep Time

15 min

Cook Time

10 min

Servings

4 - 5

Ingredients

1 ½ lb. raw shrimp, deveined and deshelled
¼ c buttermilk
2 eggs
¾ c yellow cornmeal
¾ c flour
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
2 tsp salt
Vegetable cooking oil
¾ c mayonnaise
1 tbsp relish
1 tsp Dijon mustard
1 tbsp hot sauce, preferably Louisiana
½ lemon, juiced
2 tsp paprika
1 tsp garlic powder
1 tsp salt
1 c romaine lettuce, shredded
2 roma tomatoes, thinly sliced
4 – 5 French bread buns
lemon wedges, for serving

Instructions

In a medium mixing bowl, beat together eggs and buttermilk.
In a separate mixing bowl, combine flour, yellow cornmeal, onion powder, garlic powder, paprika, and salt.
Using one hand, dip the shrimp in the egg wash. Using the other hand to coat the egg-washed shrimp in the seasoned flour. Repeat as necessary to form a thick breading.
Place shrimp in the appliance in a single layer, working in batches as necessary. Coat with vegetable oil spray.
Air Fry at 400°F for 7 – 9 minutes. Flip the shrimp after 5 minutes and spray with more vegetable cooking spray. Repeat cooking process as necessary.
While the shrimp are cooking, make the remoulade. In a small mixing bowl, whisk together all of the remoulade ingredients.
Air Fry each bun unopened at 400°F for one minute, until lightly toasted and warm.
To assemble, slather each side of the roll with remoulade. Layer a few slices of tomato, stuff with fried shrimp, and top with shredded lettuce. Serve with more hot sauce and lemon wedges.