Shrimp Po’Boy
By :Instant Culinary Team
Shrimp PoBoy-min
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.
Shrimp PoBoy-min
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Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique Air Fry
Main Ingredient Bread, Lettuce, Shirmp, Tomato
Keyword Cajun, Creole, Mardi Gras
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
4 - 5
Ingredients
Fried Shrimp:
  • 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
Remoulade:
  • 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
Assembly:
  • 1 c romaine lettuce shredded
  • 2 roma tomatoes thinly sliced
  • 4 – 5 French bread buns
  • lemon wedges, for serving
Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique Air Fry
Main Ingredient Bread, Lettuce, Shirmp, Tomato
Keyword Cajun, Creole, Mardi Gras
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
4 - 5
Ingredients
Fried Shrimp:
  • 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
Remoulade:
  • 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
Assembly:
  • 1 c romaine lettuce shredded
  • 2 roma tomatoes thinly sliced
  • 4 – 5 French bread buns
  • lemon wedges, for serving
Shrimp PoBoy-min
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. In a medium mixing bowl, beat together eggs and buttermilk.
  2. In a separate mixing bowl, combine flour, yellow cornmeal, onion powder, garlic powder, paprika, and salt.
  3. 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.
  4. Place shrimp in the appliance in a single layer, working in batches as necessary. Coat with vegetable oil spray.
  5. 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.
  6. While the shrimp are cooking, make the remoulade. In a small mixing bowl, whisk together all of the remoulade ingredients.
  7. Air Fry each bun unopened at 400°F for one minute, until lightly toasted and warm.
  8. 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.
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