Air Fryer Shrimp And Peppers
Air Fryer Shrimp And Peppers cooked quickly in the air fryer, then covered in a silky coconut curry sauce. Easily your new weeknight go-to!
Servings: 2
Calories: 488kcal
Ingredients
Cilantro Lime Rice
- 1/4 cup jasmine rice
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 teaspoon kosher salt
- 1/2 lime, juice and zest
Air Fryer Shrimp
- 10 jumbo shrimp, U-12/15 peeled and deveined
- 1 tablespoon olive oil
- 1-2 tablespoons blacken seasoning
- 2 bell peppers, thinly sliced
- 1 small white onion, thinly sliced
Coconut Curry Sauce
- 14 ounces full fat coconut milk
- 1 tablespoon cornstarch
- 1/2 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1/2 lime, juice and zest
- 1 teaspoon fish sauce, optional
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Instructions
Cilantro Lime Rice
- Cook the rice according to package instructions. When fully cooked, mix in the cilantro, salt, lime juice, and zest.
Air Fryer Shrimp
- Add the shrimp, olive oil, and blacken seasoning, bell peppers, and white onion to a mixing bowl and toss to combine.
- Preheat the air fryer to 375° F. Place the seasoned shrimp and peppers in the air fryer basket and air fry for 12-15 minutes, until shrimp are fully cooked and peppers start to char.
Coconut Curry Sauce
- In a mixing bowl, whisk together the coconut milk and cornstarch. Set aside.
- Heat the coconut oil in a medium-sized saucepan set over medium heat. Add the garlic and ginger to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in the curry paste until well combined and cook for 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Whisk in the lime juice, fish sauce, chili powder, ground cloves, and salt. Reduce the heat to medium-low and simmer for 5-10 minutes.
- To serve, divide the rice, shrimp, and peppers between bowls. Spoon the coconut curry sauce over top and garnish with fresh cilantro.
Nutrition
Calories: 488kcal | Carbohydrates: 32g | Protein: 14g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 727mg | Potassium: 831mg | Fiber: 5g | Sugar: 7g | Calcium: 138mg | Iron: 9mg
