A Crispy Air Fryer Shrimp Po’ Boy for That Late Afternoon Craving

There’s something about the sound of shrimp sizzling in the air fryer that pulls you right into the kitchen. I remember the last time I made this Air Fryer Shrimp Po’ Boy — the kind of day where the clock drags, but the promise of a crunchy, juicy bite kept me going. I was halfway through prepping when the phone buzzed, and I walked away for a minute, leaving the shrimp soaking in that tangy buttermilk bath. Not the best timing, but hey, these things happen. When I returned, the shrimp were perfectly ready to be coated and crisped to golden perfection.

The first bite was a little messy — remoulade dribbling down my fingers, lettuce slipping out the side — but that’s part of the charm. The toasted French roll held just enough crunch to keep up with the shrimp’s crispy coating, while the fresh tomato and lettuce added a cool contrast. That smoky, spicy sauce tied it all together, making it impossible to stop at just one sandwich.

Why You’ll Love It:

• The shrimp cook quickly and come out perfectly crispy without deep frying — air fryer magic.
• The remoulade sauce adds a flavorful kick but isn’t overpowering, so you get a well-balanced bite every time.
• It’s simple — and that’s kind of the point. No complicated steps, just good ingredients working together.
• The sandwich is best enjoyed right away since the crispy texture softens if left too long.

If you’re a bit nervous about juggling timing in the kitchen, don’t worry. This recipe is forgiving in that way; just keep an eye on the shrimp as they cook and prepare the sauce while they’re in the air fryer. It’s a fun, hands-on meal that rewards you with every bite.

Air Fryer Shrimp Po’ Boy

Print Recipe

A crispy and flavorful Air Fryer Shrimp Po’ Boy sandwich featuring perfectly seasoned shrimp, fresh lettuce, ripe tomatoes, and a zesty remoulade sauce, all served on a toasted French roll.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

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1 pound medium shrimp, peeled and deveined
1/2 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 French rolls, split
1 cup shredded iceberg lettuce
1 medium tomato, sliced
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon hot sauce
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and black pepper to taste

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Instructions

Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, soak the shrimp in buttermilk and set aside.
In a separate large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the shrimp from the buttermilk, allowing excess to drip off, then dredge each shrimp in the seasoned flour mixture, coating evenly.
Lightly spray the air fryer basket with cooking spray or brush with olive oil.
Place the coated shrimp in a single layer in the air fryer basket. Lightly spray the shrimp with olive oil.
Cook the shrimp in the air fryer at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through, until shrimp are golden brown and cooked through.
While the shrimp cooks, prepare the remoulade sauce by mixing mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, garlic powder, salt, and black pepper in a small bowl until smooth.
Toast the French rolls in the air fryer or oven until lightly golden.
To assemble each Po’ Boy, spread a generous amount of remoulade sauce on the bottom half of each roll.
Layer shredded lettuce and tomato slices over the sauce.
Top with a portion of the crispy air-fried shrimp.
Cover with the top half of the roll and serve immediately.

Kitchen Notes: I usually use a sturdy air fryer basket that lets the shrimp crisp on all sides without sticking. Toasting the rolls in the same air fryer right after the shrimp is done saves time and adds a nice warmth to the sandwich. For a twist, I’ve tried swapping iceberg lettuce for peppery arugula, which adds a subtle bite. Sometimes I add pickles for crunch and tang, but I haven’t tested how that changes the balance too much — it’s a bit of a gamble. If you like it spicy, a few extra dashes of hot sauce in the remoulade can really wake up the flavors.

FAQ:

Can I use frozen shrimp? Yes, just thaw and pat dry before soaking in the buttermilk.

Is this sandwich good for meal prep? It’s best assembled fresh to keep the shrimp crispy, but you can store cooked shrimp and sauce separately for up to two days.

Can I make the remoulade ahead of time? Absolutely, it keeps well refrigerated for a few days and even tastes better after the flavors meld.

Ready to bring a little New Orleans flair to your kitchen? Grab your air fryer and give this shrimp Po’ Boy a try — you might just find your new favorite go-to sandwich.