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
Air-Fryer Shrimp Po’boys
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 on greased tray in 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.
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