Air Fryer Shrimp Po’Boys

• 1/2 cup mayonnaise
• 1 tablespoon Creole mustard
• 1 tablespoon chopped cornichons or dill pickles
• 1 tablespoon minced shallot
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 1 teaspoon herbes de Provence
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 large egg
• 1/2 cup 2% milk
• 1 teaspoon hot pepper sauce
• 2 cups sweetened shredded coconut
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 4 hoagie buns, split
• 2 cups shredded lettuce
• 1 medium tomato, thinly sliced

1. For remoulade, in a small bowl, combine the first six ingredients. Refrigerate, covered, until serving.
2. Preheat air fryer to 375u0b0. In a shallow bowl, mix flour, herbes de Provence, sea salt, garlic powder, pepper and cayenne. In a separate shallow bowl, whisk egg, milk and hot pepper sauce. Place coconut in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in coconut, patting to help adhere.
3. In batches, arrange shrimp in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until coconut is lightly browned and shrimp turn pink, 3-4 minutes on each side.
4. Spread cut side of buns with remoulade. Top with shrimp, lettuce and tomato.

mayonnaise, creole mustard, cornichons, shallot, lemon juice, cayenne pepper, flour, herbes, salt, garlic, pepper, cayenne pepper, egg, milk, hot pepper, coconut, shrimp, buns, shredded lettuce, tomato

Taken from www.tasteofhome.com/recipes/air-fryer-shrimp-po-boys/ (may not work)