facebooktwitterPinterestEmail

  • Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep: 35 min. Cook: 10 min./batch


  • Makes

    4 servings

  • Ingredients

  • 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
  • COCONUT SHRIMP:
  • 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
  • Directions

  • 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.
  • Nutrition Facts

    1 sandwich: 716 calories, 40g fat (16g saturated fat), 173mg cholesterol, 944mg sodium, 60g carbohydrate (23g sugars, 4g fiber), 31g protein.
    Source: Read Full Article