Shrimp Po’Boy


  • 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
  • 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.
Previous Next