Copycat Popeyes Shrimp Po Boy
Description
This copycat Popeyes shrimp po boy layers crispy Cajun popcorn shrimp, shredded lettuce, dill pickles and tartar sauce on a soft French baguette. Air fried in 5 minutes, with a deep-fry option.
Ingredients
Popcorn Shrimp
- 12 ounces small raw shrimp, 60/80 count, peeled, deveined, tails removed, thawed if frozen
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 large egg
- ¼ cup buttermilk
- 2 tablespoons Louisiana-style hot sauce
- Cooking spray
Po Boy Assembly
- 1 French baguette, about 8 to 9 ounces, cut into 4 pieces
- ½ cup Copycat Popeyes Tartar Sauce
- 1½ cups finely shredded iceberg lettuce
- ½ cup dill pickle chips
Instructions
- Preheat and dry. Preheat the air fryer to 400°F. Pat the shrimp completely dry with paper towels.
- Season the flour. In a shallow bowl, whisk the flour, salt, pepper, garlic powder, onion powder and cayenne.
- Mix the wet dip. In a second bowl, whisk the egg, buttermilk and hot sauce until smooth.
- Double-dredge the shrimp. Coat each shrimp in the seasoned flour, dip in the egg mixture and let the excess drip off, then coat in flour again. Set on a plate.
- Air fry. Spray the air fryer basket. Arrange the shrimp in a single layer, not touching, and spray the tops generously. Air fry for 4 to 6 minutes, flipping and spraying again halfway through, until golden brown and the shrimp are opaque. Cook in batches if needed.
- Toast the bread (optional). Split the baguette pieces lengthwise and air fry cut-side up at 350°F for 1 to 2 minutes.
- Build the po boys. Spread tartar sauce on both sides of each baguette piece. Layer with lettuce and pickles, then pile on the hot shrimp. Serve immediately.
Equipment
- 2 shallow mixing bowls
- Cooking Spray
- Paper towels
Notes
- Deep-fry method: Heat oil to 350°F. Fry the breaded shrimp in small batches for 2 to 3 minutes until golden, then drain on a wire rack.
- Extra crunch: Replace ¼ cup of the flour with fine cornmeal.
- Shortcut: Air fry frozen breaded popcorn shrimp at 400°F for 8 to 10 minutes, shaking halfway.
- Dressed: Add sliced tomatoes for a New Orleans-style dressed po boy.
- Bigger sandwiches: Cut the baguette into 2 pieces for 2 extra-large po boys.
- Storage: Refrigerate leftover shrimp separately for up to 3 days. Reheat in the air fryer at 375°F for 3 to 4 minutes.
Nutrition
Serving: 1ServingCalories: 442kcalCarbohydrates: 60gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 181mgSodium: 1316mgPotassium: 473mgFiber: 3gSugar: 6gVitamin A: 415IUVitamin C: 7mgCalcium: 173mgIron: 5mg