Ingredients

• 0.25 cups lemon juice
• 3 tablespoons olive oil
• 2 cloves garlic , minced
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 0.5 teaspoons kosher salt , divided
• 1 , 14 ounce
• 0.75 cups buttermilk
• 2 teaspoons hot pepper sauce
• 1 teaspoon cayenne pepper
• 1 teaspoon ground dried chipotle pepper
• 0.5 teaspoons ground black pepper
• 1.5 pounds large shrimp - peeled , deveined, and tails removed
• 2 cups whole wheat panko bread crumbs
• 6 , 6 inch

Instructions

1. 1 To make the coleslaw: Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat. Set aside.
2. 2 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 for a few minutes.
3. 3 Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4. 4 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.
5. 5 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.
6. 6 To serve, put coleslaw in rolls and top with shrimp.

Nutrition per serving