Deliciously crispy fried shrimp cooked in the air fryer are piled onto toasted rolls with a flavorful coleslaw to make a lighter version of the classic po’ boy sandwiches you love!
Prep Time::25 mins
Cook Time::10 mins
Total Time::35 mins
Servings::6
Yield::6 sandwiches
Ingredients
¼ cup lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
1 (14 ounce) package shredded coleslaw mix
¾ cup buttermilk
2 teaspoons hot pepper sauce
1 teaspoon cayenne pepper
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
1 ½ pounds large shrimp – peeled, deveined, and tails removed
2 cups whole wheat panko bread crumbs
6 (6 inch) whole-wheat hoagie rolls, split and toasted
Directions
To make the coleslaw: Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat. Set aside.
Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate for a few minutes.
Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
To serve, put coleslaw in rolls and top with shrimp.