Ingredients
6
6 servings
- •¼ cup lemon juice
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •1 tablespoon chopped fresh tarragon
- •2 teaspoons Dijon mustard
- •½ teaspoon kosher salt, divided
- •1 (14 ounce) package shredded coleslaw mix
- •¾ cup buttermilk
- •2 teaspoons hot pepper sauce
- •1 teaspoon cayenne pepper
- •1 teaspoon ground dried chipotle pepper
- •½ teaspoon ground black pepper
- •1 ½ pounds large shrimp - peeled, deveined, and tails removed
- •2 cups whole wheat panko bread crumbs
- •6 (6 inch) whole-wheat hoagie rolls, split and toasted
Instructions
- Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat.
- Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes.
- Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
- To serve, put coleslaw in rolls and top with shrimp.
Nutritional Facts
Per 6 servings
- Calories: 514
- Carbohydrate: 65g
- Fat: 14g
- Fiber: 5g
- Protein: 29g
- Sugar: 5g
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