In a medium bowl, soak the shrimp in buttermilk for 10 minutes.
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Remove shrimp from buttermilk, letting excess drip off, then dredge each shrimp in the seasoned flour mixture, pressing lightly to coat evenly.
Lightly spray or brush the shrimp with olive oil to help crisp in the air fryer.
Arrange the shrimp in a single layer in the air fryer basket, making sure they are not overcrowded. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
While the shrimp cooks, prepare the remoulade sauce by mixing mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, salt, and black pepper in a small bowl until smooth.
Slice the French rolls lengthwise and lightly toast them in a toaster or oven until golden.
Spread a generous amount of remoulade sauce on both sides of each toasted roll.
Layer shredded lettuce and tomato slices on the bottom half of each roll.
Place the cooked shrimp on top of the lettuce and tomato, then close the sandwich with the top half of the roll.
Serve immediately and enjoy your Air Fryer Shrimp Po’ Boy Sandwich.