In a small mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, finely chopped celery, finely chopped red onion, Worcestershire sauce, hot sauce, smoked paprika, and garlic powder. Season with salt and black pepper to taste. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Pat the peeled and deveined shrimp very dry with paper towels. In a shallow dish, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a second shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs.

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to adhere. Place breaded shrimp on a wire rack.

Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly spray the air fryer basket with vegetable oil. Arrange the breaded shrimp in a single layer in the air fryer basket, ensuring not to overcrowd. Lightly spray the tops of the shrimp with vegetable oil.

Air fry for 8-12 minutes, flipping halfway through, until the shrimp are golden brown and cooked through. Repeat with remaining shrimp.

Slice the French bread baguettes lengthwise, almost but not entirely through, creating a hinge. You can lightly toast the bread in the air fryer for 1-2 minutes if desired. Spread a generous amount of the prepared remoulade sauce on both sides of the bread.

Line the bottom half of each baguette with shredded iceberg lettuce. Arrange sliced tomatoes and pickle slices on top of the lettuce.

Pile a generous amount of the hot, crispy air-fried shrimp onto the sandwiches. Close the sandwiches and serve immediately.