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.