A po'boy is a classic sandwich from Louisiana which typically features fried shrimp, lettuce, tomato and a zesty remoulade on a roll. This is my lightened-up version, which features air-fried crispy shrimp, but all the same fixin's. You'll never believe this dish is lightened up, and it's a total flavor explosion! Impress your family with these easy to make and delicious shrimp po'boys with remoulade.
Course dinner, lunch, Main Course
Keyword poboy, sandwich, shrimp
Prep Time 15minutes
Cook Time 20minutes
4long potato bunscan sub: hot dog buns
1lbjumbo shrimppeeled, deveined, tails off
¼tspground mustarddried mustard powder
½cupmilkcan use whole, skim, almond, cashew
1tablespoonapple cider vinegarcan sub: white vinegar, white wine vinegar
optional: chives for garnish
Prepare 3 bowls for your dredging station.
In the first bowl, combine the flour with the spices (paprika, cayenne, garlic powder, ground mustard powder, salt, and pepper).
In the second bowl, combine the milk and the vinegar to create a buttermilk.
In the third bowl add the cornflake crumbs.
Dip each shrimp into the flour, toss to coat, then dip into the milk mixture, then coat in the cornflake crumbs.
Spray the bottom of an air fryer with cooking spray and add a layer of shrimp, spray the tops with more cooking spray.
Air fry at 400F for 10 minutes, flip them halfway and spray the tops again. You can also do this in a convection oven at 400F using the same method.
Remoulade and Assembly
Combine ingredients for the remoulade.
Add 1 tablespoon of remoulade on each roll.
Add shredded lettuce, sliced tomato, and the shrimp. Top with remaining remoulade.