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!
Preparation Details
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 6
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
Steps
- 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.
