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.