Air-Fryer Shrimp Po’ Boy Burgers with Remoulade Sauce

Ingredients

• 1 lb large raw shrimp (Peeled and deveined; use 2/3 for pulsing and the remaining 1/3 for larger pieces.)
• 2 garlic (Peeled and chopped.)
• 0.75 cup panko crumbs (Divided; 1/2 cup goes into the shrimp mixture and the remainder is used for coating.)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Old Bay seasoning
• 0.25 tsp cayenne pepper (For the shrimp mixture.)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 red bell pepper (Small and chopped.)
• 0.5 cup cornmeal (For coating.)
• olive oil (For spraying the air-fryer basket and patties.)
• 6 hoagie rolls or brioche buns (For serving.)
• lettuce and/or tomato slices (For serving, as desired.)
• 0.25 cup olive oil or light mayonnaise (The instructions use mayonnaise for the remoulade.)
• 0.25 cup low-fat plain yogurt
• 1 tbsp grainy Dijon mustard
• 0.5 tbsp lemon juice
• 0.25 tsp cayenne pepper (For the remoulade sauce.)
• 2 tsp capers
• 1 tbsp dill pickle relish or cornichon
• 2 tsp fresh parsley (Chopped.)
• hot sauce or sriracha (Add a dash.)

Steps

1. 1

   Preheat the air fryer to 375°F for 10 minutes.

2. 2

   While the air fryer preheats, fit the steel blade into a food processor. Add two-thirds of the shrimp, the chopped garlic, 1/2 cup of the panko crumbs, onion powder, garlic powder, Old Bay seasoning, the first 1/4 teaspoon cayenne, salt, and black pepper. Pulse a few times, just until the ingredients begin to incorporate.

3. 3

   Add the chopped red bell pepper and puree the mixture until fairly smooth.

4. 4

   Add the remaining one-third of the shrimp and pulse lightly so larger pieces of shrimp remain incorporated in the mixture.

5. 5

   Form the shrimp mixture into 6 patties, approximately 3/4 inch thick. Place them on a parchment-covered plate, cover with plastic wrap or foil, and refrigerate for 10 minutes.

6. 6

   In a deep-sided bowl, combine the remaining panko crumbs and the cornmeal.

7. 7

   Coat the patties one at a time: dip the top into the panko-cornmeal mixture, flip, and dip the bottom until well coated. Discard any remaining coating mixture.

8. 8

   Lightly spray the air-fryer basket with olive oil. Arrange the patties in the preheated basket without overlapping, then spray or mist the tops with olive oil.

9. 9

   Air-fry the patties at 375°F for 7 minutes.

10. 10

    Flip the patties, spray them with a little more olive oil, and air-fry for another 5 minutes, until crispy, golden, and cooked through. The internal temperature should be about 165°F.

11. 11

    While the burgers cook, make the remoulade. Whisk the mayonnaise, yogurt, mustard, lemon juice, and the second 1/4 teaspoon cayenne in a small bowl until smooth.

12. 12

    Add the capers, relish or cornichon, parsley, and hot sauce or sriracha. Mix until combined.

13. 13

    Serve the shrimp burgers topped with remoulade in hoagie rolls or brioche buns with lettuce and/or tomato slices or other desired toppings.

Notes

The source gives an alternative of olive oil or light mayonnaise for the remoulade, while the instructions specifically call for mayonnaise. The source's body also recommends rough-chopping about one-third of the shrimp for a chunkier texture; the structured instructions accomplish this by lightly pulsing the remaining shrimp. No storage or reheating instructions are provided.

Nutrition per serving

• main
• sandwich
• seafood
• shrimp
• air-fried
• American
• Cajun-inspired
• family-friendly