1, 28 oz box of Sea Pak Popcorn Shrimp Oven Crispy

1 tablespoon Louisiana Original Cajun Seasoning

1 cup mayonnaise

2 tablespoons Zatarain’s Creole Mustard

2 baby dill pickles

8, Claussen Kosher Dill Pickle Sandwich Slices

1 tablespoon capers

1 tablespoon fresh parsley

1 clove garlic

1 teaspoon Louisiana hot sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon Louisiana Cajun Seasoning

4 Submarine Rolls

1, 16 oz package of shredded lettuce

2 tomato

STEP 1: Cajun Remoulade Sauce

In a bowl, combine mayonnaise, Cajun mustard, two (2) finely chopped baby dill pickles, minced capers, finely chopped fresh parsley, minced garlic, Louisiana hot sauce, and Worcestershire sauce. Mix well until all ingredients are evenly incorporated. Season with 1/4 teaspoon Louisiana Cajun Seasoning. Cover the bowl and refrigerate the remoulade sauce while you prepare the rest of the ingredients.

STEP 2: Breaded Shrimp in Air Fryer

Preheat your air fryer to 400°.

Arrange frozen, breaded shrimp in a single layer in the air fryer basket. Air fry for 10-12 minutes or until the shrimp are golden brown and cooked through, shaking the basket halfway through for even cooking. After cooking, immediately season with 1/4 teaspoon Louisiana Cajun Seasoning.

STEP 3: Assembly

Cut the submarine rolls in half lengthwise, creating a top and bottom for each sandwich.

Spread a generous amount of Cajun Remoulade Sauce on both sides of the bread. Place about a 1/4 cup or a nice layer of shredded lettuce on the bottom half of the bread. Add 2 super thin sliced tomatoes and 2 dill pickle sandwich slices to the top of the lettuce. Arrange the air-fried, breaded shrimp on top of the lettuce, tomato and pickles. Place the top half of the bread on the assembled fillings. Repeat for the remaining sandwiches.