Shrimp Po’Boy
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.
Ingreadient
- 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
Direction
- 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.
