Air Fryer Crispy Shrimp Po' Boy

Name: Air Fryer Crispy Shrimp Po' Boy
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb (454 g) large shrimp (16/20 count), peeled and deveined, patted completely dry with paper towels; ½ cup (120 ml) buttermilk, cold; ½ cup (60 g) all-purpose flour; ½ cup (85 g) cornmeal (yellow, not polenta); ¾ tsp (1½ g) cayenne pepper; ½ tsp (1 g) smoked paprika; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1½ g) garlic powder; ½ tsp (3 g) kosher salt; cooking spray (avocado or vegetable oil); 1 loaf (300 g) French bread (baguette), 12-inch, split lengthwise and halved into two 6-inch portions; ½ cup (120 ml) remoulade sauce, store-bought or homemade; 4 leaves (80 g) crisp lettuce leaves (iceberg or romaine), washed and dried; 1 medium (150 g) ripe beefsteak tomato, sliced ¼ inch thick; ¼ cup (60 ml) pickled vegetables (onions and jalapeños or store-bought pickle relish), drained well; 1 tbsp (14 g) unsalted butter, melted

From the MyKitchenBank Kitchen

A New Orleans classic reimagined for the air fryer—juicy Gulf shrimp coated in a crunchy cornmeal-flour crust, nestled in toasted French bread with creamy remoulade, crisp lettuce, tomato, and pickled vegetables. Ready in under 30 minutes with far less oil than traditional deep frying, but all the authentic crunch and flavor.

Prep: 15 min
Cook: 12 min
Wait: 2 min
Total: 29 min
Makes: 2 sandwiches

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Ingredients

2 servings

1 lb (454 g) large shrimp (16/20 count), peeled and deveined, patted completely dry with paper towels
½ cup (120 ml) buttermilk, cold
½ cup (60 g) all-purpose flour
½ cup (85 g) cornmeal (yellow, not polenta)
¾ tsp (1.5 g) cayenne pepper
½ tsp (1 g) smoked paprika
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (1.5 g) garlic powder
½ tsp (3 g) kosher salt
cooking spray (avocado or vegetable oil)
1 loaf (300 g) French bread (baguette), 12-inch, split lengthwise and halved into two 6-inch portions
½ cup (120 ml) remoulade sauce, store-bought or homemade
4 leaves (80 g) crisp lettuce leaves (iceberg or romaine), washed and dried
1 medium (150 g) ripe beefsteak tomato, sliced ¼ inch thick
¼ cup (60 ml) pickled vegetables (onions and jalapeños or store-bought pickle relish), drained well
1 tbsp (14 g) unsalted butter, melted

Equipment (6)

Air fryer (6- to 8-quart capacity)
Small bowl for buttermilk
Shallow dish or plate for breading
Paper towels
Cutting board
Serrated knife

Steps

Before you start

Pat shrimp completely dry with paper towels—moisture is the enemy of crispiness
Preheat your air fryer to 400°F (200°C) for 3 minutes
Have all sandwich fillings prepped and within arm's reach

1
Mix the breading
- In a shallow dish or plate, whisk together the flour (60 g), cornmeal (85 g), cayenne pepper (1.5 g), smoked paprika (1 g), black pepper (0.5 g), garlic powder (1.5 g), and kosher salt (3 g).
- Set aside.
- Pour the cold buttermilk (120 ml) into a small bowl.
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Ready when: Spices are evenly distributed throughout the flour mixture; no lumps visible
Tip: Keep buttermilk cold—it helps the coating adhere and creates a crispier crust.
2
Coat the shrimp
- Working with 5–6 shrimp at a time, dip each into the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal mixture, pressing gently so the coating adheres.
- Place coated shrimp on a clean plate.
- Do not crowd or stack them.
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Ready when: Each shrimp is fully coated in a bumpy, golden layer with no pink or wet spots visible
Tip: Do not bread shrimp more than 5 minutes ahead, or the coating will absorb moisture and lose crispiness.
3
Preheat and prepare air fryerOven 400°F / 205°C
- If you haven't already, preheat the air fryer to 400°F (200°C) for 3 minutes.
- Lightly spray the air fryer basket with cooking spray.
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Ready when: Air fryer beeps or display shows it is preheated
Tip: A hot basket ensures the shrimp makes contact and crisps evenly on the bottom.
4
Air fry the shrimpOven 400°F / 205°C
- Arrange the breaded shrimp in a single layer in the air fryer basket.
- Lightly spray the tops with cooking spray (this promotes browning and crispiness).
- Air fry at 400°F (200°C) for 8–10 minutes, shaking the basket or turning shrimp halfway through (at 4 minutes), until the coating is deep golden and the shrimp are fully cooked through.
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Ready when: Coating is deep golden brown and crispy; shrimp are opaque and firm, not translucent
Tip: Do not skip the halfway shake—it prevents flat spots and ensures even color and crunch.
5
Toast the breadOven 400°F / 205°C
- While the shrimp cooks (during the last 2 minutes), brush the cut sides of the French bread halves with melted butter (14 g).
- Place them cut-side up in the air fryer on top of the shrimp basket (or in a second batch if your air fryer is cramped).
- Toast at 400°F (200°C) for 2 minutes until light golden and warm.
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Ready when: Bread is light golden brown and warm to the touch
Tip: If your air fryer basket is too small, toast the bread in a toaster oven at the same temperature, or do it after the shrimp finishes.
6
Assemble the sandwiches
- Spread 3–4 tablespoons (45–60 ml) of remoulade on the bottom half of each toasted bread.
- Layer 3–4 lettuce leaves, then tomato slices (about ½ medium tomato per sandwich), then drained pickled vegetables (2 tablespoons / 30 ml per sandwich).
- Divide the crispy shrimp evenly between the two sandwiches (about 8–9 shrimp each), piling them on top.
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Ready when: Sandwiches are fully assembled with shrimp on top, fillings stable and not spilling
Tip: Don't assemble more than 2–3 minutes before serving, or the hot shrimp will wilt the lettuce.
7
Top and serve
- Place the top halves of the bread over the shrimp.
- Serve immediately, with extra remoulade on the side if desired.
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Ready when: Sandwiches are closed and ready to eat
Tip: Hold the sandwich firmly but gently when biting—the shrimp can shift if the bread isn't toasted firmly enough.

Good to know

Tips

The secret to air fryer shrimp is the halfway shake—it prevents flat spots and ensures even, all-over crispiness that rival deep-fried versions.
Don't skip patting the shrimp dry; even a little moisture will steam rather than crisp. Use paper towels and press firmly.
Remoulade is the soul of a po' boy—if making homemade, blend ½ cup mayo, 1 tsp Creole mustard, 1 tbsp minced pickles, ½ tsp paprika, and a pinch of cayenne.
For a true New Orleans experience, look for *Gulf shrimp* at the market; they have a delicate sweetness that frozen or farm-raised shrimp can't match.

Make ahead

Remoulade and breading mixture can be prepped up to 1 day ahead. Shrimp must be breaded no more than 5 minutes before air frying. Bread can be sliced and buttered up to 2 hours ahead.

Storage & reheating

Best served immediately. Leftover shrimp (if any) can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F (175°C) air fryer for 2–3 minutes to restore crispiness. Do not store assembled sandwiches.

Substitutions

cornmeal (yellow, not polenta) → Panko breadcrumbs mixed with 1 tablespoon of cornstarch (to keep it crispy). Will be slightly less authentic but equally crunchy; the cornstarch prevents sogginess.
remoulade sauce, store-bought or homemade → Tartar sauce or a mix of mayonnaise, Creole mustard, and diced pickles. Not traditional, but adds tang. Mix 3 tbsp mayo + 2 tsp Creole mustard + 1 tbsp minced pickles.
French bread (baguette), 12-inch → Hoagie rolls or ciabatta rolls. Texture will be softer; increase toasting time by 30 seconds to avoid sogginess.
pickled vegetables (onions and jalapeños or store-bought pickle relish) → Sliced dill pickles or commercial pickle relish. Equally authentic; drain well to prevent the sandwich from becoming soggy.