Air Fryer Po' Boy
Ingreadient
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¼ cup lemon juice
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3 tablespoons olive oil
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2 cloves garlic, minced
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1 tablespoon chopped fresh tarragon
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2 teaspoons Dijon mustard
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½ teaspoon kosher salt, divided
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1 (14 ounce) package shredded coleslaw mix
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¾ cup buttermilk
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2 teaspoons hot pepper sauce
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1 teaspoon cayenne pepper
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1 teaspoon ground dried chipotle pepper
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½ teaspoon freshly ground black pepper
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1 ½ pounds large shrimp - peeled, deveined, and tails removed
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2 cups whole wheat panko bread crumbs
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6 (6 inch) whole-wheat hoagie rolls, split and toasted
Direction
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To make the coleslaw: Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat. Set aside.
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Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate for a few minutes.
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Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
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Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
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Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
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To serve, put coleslaw in rolls and top with shrimp.
