Grilled Chicken Fajitas
Shrimp Po’Boy
| By : |
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.
| 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
Ingredients
Fried Shrimp:
Remoulade:
Assembly:
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Instructions
- 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.
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