Crispy Air Fryer Shrimp Po’ Boys – Easy Southern-Style Sandwich

I still remember the first shrimp po’ boy I ever ate. It came wrapped in crinkled paper, dripping sauce down my wrist, and absolutely did not care about my clean shirt. That sandwich ruined me in the best way. Since then, I’ve chased that same crispy-shrimp magic at home… without wanting my kitchen to smell like hot oil for three days straight.

That’s how these crispy air fryer shrimp po’ boys became a thing in my house.

They deliver that classic crunch, juicy shrimp, and bold Southern flavor—but they skip the deep fryer drama. No splattering oil. No lingering grease smell. Just a sandwich that hits hard and disappears fast.

If you love shrimp po’ boys, crave crispy air fryer shrimp, or just want an easy weeknight sandwich that feels special, you’re in the right place.

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Why the Air Fryer Works Shockingly Well Here

Let’s clear something up. I love traditional fried shrimp. I respect it. I honor it.
But I don’t always want to deal with it.

The air fryer gives you:

• Golden, crunchy breading
• Juicy shrimp
• Way less oil
• Faster cook time
• Easier cleanup

Ever wonder why air-fried shrimp can still get crispy? The hot circulating air hits every angle of the breading. That airflow dries and crisps the coating instead of soaking it in grease. Science doing us a favor, finally.

I use my COSORI Air Fryer Max XL (this one: https://amzn.to/4aWJziw , and it handles shrimp like a champ. Plenty of space, strong airflow, no babysitting required.

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What Makes a Real Shrimp Po’ Boy?

Before we cook, let’s talk structure. A po’ boy isn’t just “shrimp on bread.” It’s a vibe.

A classic shrimp po’ boy includes:

• Crispy breaded shrimp
• Soft French bread with crunch outside
• Shredded lettuce
• Tomatoes
• Pickles
• A creamy, tangy sauce

Miss one of those and the sandwich feels… off. Like a band missing the drummer.

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Ingredients You’ll Need (Nothing Fancy, Promise)

For the Crispy Shrimp

• 1 lb large raw shrimp, peeled & deveined
• ½ cup all-purpose flour
• 2 large eggs
• ¾ cup panko breadcrumbs
• ¼ cup cornmeal (trust me on this)
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne (optional, but recommended)
• Salt & black pepper
• Olive oil spray

For the Sandwich

• 4 soft French rolls or hoagie rolls
• Shredded iceberg lettuce
• Sliced tomatoes
• Dill pickle slices

For the Quick Remoulade-Style Sauce

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp pickle relish
• ½ tsp paprika
• Pinch of cayenne
• Salt to taste

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The Secret to Extra Crispy Air Fryer Shrimp

Use Panko + Cornmeal

Breadcrumb choice matters. Regular breadcrumbs turn soft. Panko stays crunchy, and cornmeal adds texture that screams Southern food energy.

Dry the Shrimp First

Pat the shrimp dry with paper towels. Moist shrimp = soggy coating. I learned this the hard way. Repeatedly.

Spray Oil Like You Mean It

Air fryers need a little help. A generous mist of oil on the breading makes all the difference.

I use a refillable oil sprayer instead of aerosol. The Evo Oil Sprayer Bottle (https://amzn.to/4c1Al5U) gives an even spray without mystery propellants.

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Step-by-Step: How I Make These Po’ Boys

Step 1: Set Up Your Breading Station

You want three shallow bowls:

1. Flour seasoned with salt & pepper
2. Beaten eggs
3. Panko + cornmeal + spices

This setup keeps your hands semi-clean. Keyword: semi.

Step 2: Bread the Shrimp

Dip each shrimp:

• Flour → egg → breadcrumb mixture

Press the coating gently so it sticks. Place breaded shrimp on a plate.

FYI, this part feels tedious, but future-you eating a crispy sandwich will forgive you.

Step 3: Air Fry to Crispy Perfection

• Preheat air fryer to 400°F
• Arrange shrimp in a single layer
• Spray generously with oil
• Cook 8–10 minutes, flipping halfway

They should look golden and crunchy. If they don’t, give them another spray and 1–2 minutes.

Step 4: Mix the Sauce

Stir all sauce ingredients in a bowl. Taste. Adjust. Add more lemon if it feels flat.

This sauce carries the sandwich. Don’t rush it.

Step 5: Build the Po’ Boys

Toast the rolls lightly if you want extra texture.

Layer like this:

1. Sauce on bottom bread
2. Lettuce
3. Shrimp
4. Tomatoes
5. Pickles
6. More sauce on top

Press gently. Take a bite. Smile.

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Tips I Wish Someone Told Me Earlier

Don’t Overcrowd the Air Fryer

Crowding traps steam. Steam kills crunch. Work in batches if needed.

Toast the Bread (Lightly)

Warm bread with a crisp edge holds up better to sauce.

Season Every Layer

Season shrimp. Season flour. Season sauce. Flavor stacks.

Ever notice restaurant food tastes better? They season everything. Now you know.

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How This Compares to Deep-Fried Shrimp Po’ Boys

Let’s be real.

Deep-fried shrimp wins in indulgence.
Air fryer shrimp wins in weeknight sanity.

Here’s my honest breakdown:

• Crispiness: 9/10 vs 10/10
• Ease: Air fryer wins, no contest
• Cleanup: Air fryer by a mile
• Grease factor: Air fryer saves your soul

IMO, this version hits the sweet spot where flavor meets practicality.

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Variations You’ll Want to Try

Spicy Cajun Shrimp Po’ Boys

Add Cajun seasoning to the breadcrumb mix and hot sauce to the sauce.

Buffalo Shrimp Po’ Boys

Toss cooked shrimp in buffalo sauce, then assemble. Messy. Worth it.

Lighter Shrimp Po’ Boys

Swap mayo sauce for Greek yogurt-based dressing. Still tasty, slightly virtuous.

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Storage & Reheating (Yes, It Matters)

Shrimp taste best fresh, but life happens.

• Store cooked shrimp in fridge up to 2 days
• Reheat in air fryer at 375°F for 3–4 minutes
• Avoid the microwave unless you enjoy sadness :/