Air Fryer Buffalo Shrimp Po’ Boys
Prep: 20 minutes
Air Fry/Bake: 16 minutes • Serves: 4
1/2 teaspoon ground black pepper
2 large eggs
1 cup panko breadcrumbs
1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
Nonstick cooking spray
1/4 cup cayenne pepper hot sauce plus additional for serving (optional)
2 tablespoons unsalted butter, melted
4 hoagie rolls
1 cup thinly sliced romaine lettuce
1 Roma tomato, thinly sliced crosswise
1/2 avocado peeled, pitted and thinly sliced
1/3 cup ranch dressing
1. Preheat oven to 400°. In wide, shallow dish, whisk flour and black pepper; whisk eggs in second wide, shallow dish. Place breadcrumbs in third wide, shallow dish.
2. Preheat 3-quart air fryer to 400° for 5 minutes. Dip shrimp in flour mixture to coat, then in eggs, allowing excess to drip off, then in breadcrumbs to coat, pressing lightly so breadcrumbs adhere; place on rimmed baking pan and spray with cooking spray.
3. In large bowl, whisk hot sauce and butter. In 2 batches, add shrimp to air fryer; air fry 8 minutes or until golden brown and internal temperature reaches 145°. Transfer shrimp to bowl with hot sauce mixture; toss gently.
4. Place rolls directly on oven rack; bake 5 minutes or until lightly browned.
5. Fill rolls with lettuce, tomato, shrimp and avocado; drizzle with dressing and serve with hot sauce, if desired.
Approximate nutritional values per serving (1 Po’ Boy):
577 Calories, 27g Fat (8g Saturated), 208mg Cholesterol,
1319mg Sodium, 58g Carbohydrates, 6g Fiber, 18g Protein