1 pound uncooked shrimp (26-30 per pound), peeled and deveined
4 hoagie buns, split
2 cups shredded lettuce
1 medium tomato, thinly sliced
For remoulade, in a small bowl, combine the first six ingredients. Refrigerate, covered, until serving.
Preheat air fryer to 375°. 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.
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.
Spread cut side of buns with remoulade. Top with shrimp, lettuce and tomato.