Air Fryer Shrimp Po’ Boy Sandwiches
The po’boy sandwich originates from the U.S. state of Louisiana. It is usually made with roasted meats or fried seafood, as in this recipe. We’ve made things simple by cooking the breaded shrimp in the air fryer rather than in the deep fryer. Place them in a brioche hot dog bun with a mayonnaise made […]
Ingredients
- 2 tbsp unbleached all-purpose flour
- 1 egg
- 1 1/2 cups (45 g) cornflake cereal, finely crumbled
- 10 peeled and deveined shrimp (31-40), patted very dry
- 1/3 cup (75 ml) mayonnaise
- 2 tsp (10 ml) whole-grain mustard
- 2 tsp (10 ml) dill pickle juice
- 1 tsp capers, chopped
- 1 tsp Cajun spice mix
- 2 brioche hot dog buns
- 2/3 cup (30 g) curly-leaf lettuce leaves, thinly sliced
- 4 slices tomato, halved
- Slices dill pickle, to taste
Instructions
- In a shallow dish, place the flour. In a second shallow dish, lightly beat the egg. In a third shallow dish, place the crumbled cereal.
- Season the shrimp with salt and pepper. Working one at a time, dredge the shrimp in the flour, shaking off any excess. Dip into the beaten egg, letting some of the excess drip off. Press into the cereal to coat well.
- Place the shrimp evenly spaced out in the basket of an air fryer. Cook for 6 minutes at 350°F (180°C), flipping them over halfway through cooking.
The po’boy sandwich originates from the U.S. state of Louisiana. It is usually made with roasted meats or fried seafood, as in this recipe. We’ve made things simple by cooking the breaded shrimp in the air fryer rather than in the deep fryer. Place them in a brioche hot dog bun with a mayonnaise made with dill pickle juice and capers. Crispy and delicious!