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one mostly closed French-roll sandwich with six golden panko-crusted butterflied shrimp without tails, shredded romaine, thin tomato slices and pale finely flecked caper remoulade, without cornmeal crust, pickled cabbage or garnish
Rachel Kim

Shrimp Po’ Boy

Butterfly the shrimp before breading so more of the panko surface browns in the air fryer and the curved pieces sit flatter inside the roll. Caper remoulade gives the sandwich its punch, while dry romaine and sliced tomato supply the cool filling. Assemble as soon as the last batch is ready, because the crisp shrimp won’t improve under a lid or in a puddle of dressing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 24 large raw shrimp about 1 1/4 lb, peeled, deveined and tails removed
  • 1/2 tsp fine salt
  • 1/2 tsp smoked paprika divided
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 2 tbsp neutral oil
  • 1/3 cup mayonnaise
  • 1 tbsp capers drained and finely minced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp cayenne hot sauce
  • 4 light French sandwich rolls about 6 inches long
  • 1 cup finely shredded romaine dried well
  • 1 large tomato thinly sliced and blotted

Method
 

  1. Cut each shrimp partway along its back and open gently into a butterfly shape without separating the halves. Pat dry and season with salt and 1/4 teaspoon paprika.
  2. Put flour, beaten eggs and panko in three separate shallow dishes. Coat shrimp in flour, egg and crumbs, then brush gently with the measured oil.
  3. Preheat air fryer to 375°F. Cook eight shrimp at a time in one layer for 7 to 9 minutes, turning once, until golden and the thickest parts reach 145°F; repeat for three total batches. Keep cooked shrimp on a rack in a 200°F oven while finishing.
  4. Stir mayonnaise, capers, lemon juice, mustard, hot sauce and remaining paprika into a remoulade. Split the rolls and lightly toast their cut faces under the broiler.
  5. Spread remoulade inside each roll and add romaine and blotted tomato slices. Arrange six hot shrimp along each roll.
  6. Close gently without crushing the crumbs and serve one sandwich per person immediately.