Ingredients
1/2 cup mayonnaise1 tablespoon Creole mustard1 tablespoon chopped cornichons or dill pickles1 tablespoon minced shallot1-1/2 teaspoons lemon juice1/8 teaspoon cayenne pepperCOCONUT SHRIMP:1 cup all-purpose flour1 teaspoon herbes de Provence1/2 teaspoon sea salt1/2 teaspoon garlic powder1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 large egg1/2 cup 2% milk1 teaspoon hot pepper sauce2 cups sweetened shredded coconut1 pound uncooked shrimp (26-30 per pound), peeled and deveinedCooking spray4 hoagie buns, split2 cups shredded lettuce1 medium tomato, thinly sliced
Preparation
For remoulade, in a small bowl, combine the first 6 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 on greased tray in 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.
