Preheat the air fryer to 400°F (200°C).
In a medium bowl, soak the shrimp in buttermilk for 10 minutes.
In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another bowl, beat the eggs.
Place the panko breadcrumbs in a third bowl.
Remove shrimp from buttermilk, dredge each shrimp first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs. Set aside.
Lightly spray the air fryer basket with cooking spray.
Arrange the breaded shrimp in a single layer in the air fryer basket without overcrowding. You may need to cook in batches.
Spray the shrimp lightly with cooking spray.
Cook the shrimp in the air fryer at 400°F (200°C) for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
While the shrimp cooks, prepare the remoulade sauce by mixing mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, garlic powder, salt, and black pepper in a small bowl until smooth.
Toast the French rolls lightly in the air fryer or oven.
To assemble the Po’ Boys, spread a generous amount of remoulade sauce on the bottom half of each roll.
Layer shredded lettuce and tomato slices on the rolls.
Place the crispy air-fried shrimp on top of the vegetables.
Spread additional remoulade sauce on the top half of the rolls and close the sandwiches.
Serve immediately.