Air-Fryer Shrimp Po’ Boy Burgers

Hi, Seafoodies!

There’s just something about New Orleans-style seafood. Once we first got a taste of Crescent City cuisine, we immediately were hooked and knew we’d be coming back for more. Shrimp creole, crawfish étouffée, seafood jambalaya … we’re getting hungry just thinking about it! So, we set out to create a Seafood Supper Club dish that captures all of that fantastic Creole flavor in an easy, low-fuss recipe you can make at home. Our Shrimp Po’ Boy Burgers draw on a number of culinary tricks, bringing together the traditional (Cajun-seasoned shrimp and zesty remoulade sauce) with the modern-day (air-frying to perfection) to give you a truly delicious dish your family will love.

The inspiration for this dish is the quintessential po’ boy, a spicy, fried-shrimp sandwich that’s become a beloved N’awlins treat. We only made one tweak to the recipe: our po’ boys feature shrimp burgers instead of individual shrimp. With a light, cornmeal-panko coating, these scrumptious shrimp patties are just as crunchy as their popcorn-shrimp counterparts, but they’re extra juicy inside, giving you the best of both worlds. Pro tip: For the perfect texture, rough chop about ⅓ of the shrimp and set aside. Pulse the rest of the shrimp in the food processor with the remaining ingredients—and stir in the chopped shrimp and kicky seasoning blend. The results are pure burger bliss. These shrimp burgers are so good, they’re guaranteed to win over any burger aficionado, picky eater or seafood skeptic.

Health-conscious Seafoodies, have no fear: A guilty pleasure, this is not. Shrimp is a naturally low-fat food that delivers plenty of protein and a boatload of essential nutrients and antioxidants. And because we’re using an air fryer, these tasty shrimp burgers have much less fat than traditional po’ boys. Want to see how simple they are to prepare? Check out our Supper Club instructions, and you’ll be enjoying a taste of N’awlins in about 35 minutes!

Air Fryer Shrimp Po’ Boy Burgers with Remoulade Sauce

Print Recipe

Pin Recipe

• Total Time: 35 minutes

Ingredients

Scale 1x2x3x

Burger Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 2 cloves garlic, peeled and chopped
• ¾ cup panko crumbs, divided
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 small red bell pepper, chopped
• ½ cup cornmeal
• Olive oil for spraying patties
• Hoagie rolls or brioche buns, lettuce and/or tomato slices, for serving

Remoulade Sauce Ingredients

• ¼ cup olive oil or light mayonnaise
• ¼ cup low-fat plain yogurt
• 1 tablespoon grainy Dijon mustard
• ½ tablespoon lemon juice
• ¼ teaspoon cayenne pepper
• 2 teaspoons capers
• 1 tablespoon dill pickle relish or cornichon
• 2 teaspoons chopped fresh parsley
• Dash of hot sauce or sriracha

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat air fryer to 375 degrees F for 10 minutes.
2. While air fryer is preheating, place steel blade in food processor and add 2/3 of the shrimp, garlic, ½ cup panko crumbs, onion powder, garlic powder, Old Bay, cayenne, salt and pepper; pulse a few times until starting to incorporate. Add chopped bell pepper; puree until fairly smooth. Add remaining 1/3 shrimp and pulse lightly so that larger pieces of shrimp are incorporated into the mixture. Form shrimp mixture into 6 (approximately ¾”) patties, place on parchment-covered plate, cover with plastic wrap or foil and place in refrigerator for 10 minutes. 
3. In a bowl with deep sides, place panko and cornmeal; mix until combined. Using your hands, take each patty one at a time and dip top into panko-cornmeal mixture, then flip and dip bottom into mixture until well-coated (discard remaining panko mixture).
4. Lightly spray the air fryer basket with olive oil, then place patties in preheated air fryer basket (careful that they don’t overlap) and spray or mist burgers with olive oil. Cook for 7 minutes at 375 degrees F. Flip, spray with a little more olive oil and cook for another 5 minutes, until burgers are crispy and golden and cooked through (internal temperature should be about 165 degrees F).
5. While burgers are cooking, make remoulade sauce by whisking mayonnaise, yogurt, mustard, lemon juice and cayenne in a small bowl until smooth. Add in capers, relish, parsley and hot sauce; mix until combined. Serve on top of burgers with buns or rolls and other desired toppings.

Notes

Recommended equipment; Air fryer, food processor, wide bowl, small bowl, whisk, parchment paper, foil or plastic wrap, plate

 

• Author: Dish on Fish
• Prep Time: 20
• Cook Time: 15
• Category: Shrimp