Air Fryer Shrimp And Peppers

This air fryer shrimp and peppers dish combines juicy jumbo shrimp and colorful bell peppers with a silky coconut curry sauce bursting with ginger, garlic, and lime. Paired with fresh cilantro lime rice, it delivers a balanced plate of rich, tangy, and aromatic flavors ready in just over half an hour. Inspired by Thai and Indian flavors, this recipe is perfect for a quick weeknight dinner that feels both comforting and special.

I first made this for friends after a hectic day at work and they were amazed by the speed and flavor. Now it’s my go-to when I want to impress with minimal effort.

Ingredients

• Jasmine rice: offers a fragrant, fluffy base that soaks up the sauce beautifully. Look for high-quality long grain rice for best texture
• Fresh cilantro: brightens the dish and adds a vibrant green color. Choose leafy bunches that smell fresh
• Kosher salt: enhances all flavors without overpowering. Coarse salt dissolves nicely in the rice and sauce
• Lime juice and zest: provide fresh tang and uplift every bite. Always use fresh limes for the best flavor
• Jumbo shrimp: are the main protein star. Aim for U 12 to 15 size for plump, meaty pieces
• Olive oil: gives a mild richness and helps coat the shrimp and vegetables evenly
• Blackened seasoning: adds smoky heat and complexity. Pick a blend low in salt so you control overall seasoning
• Bell peppers: contribute sweetness and color with a satisfying crunch. Select firm peppers with shiny skins
• White onion: deepens the flavor and cooks quickly when sliced thin
• Full fat coconut milk: creates a rich, silky sauce. Shake the can well before opening to avoid separation
• Cornstarch: thickens the sauce to the perfect creamy consistency
• Coconut oil: intensifies the coconut flavor and is great for sautéing the aromatics
• Fresh garlic and ginger: pack a punch of flavor. Grate your ginger finely for even heat distribution
• Red curry paste: forms the bold flavor base. Check spice level on labels to suit your taste
• Fish sauce: adds savory umami but is optional. Use sparingly to avoid overpowering
• Chili powder and ground cloves: add subtle warmth and complexity

Step-by-Step Instructions

Cook the Rice:

Prepare the jasmine rice according to package directions so it’s fluffy and light. Once cooked, gently fold in chopped cilantro, kosher salt, plus fresh lime juice and zest to brighten all the flavors.

Prep the Shrimp and Vegetables:

In a large mixing bowl, combine peeled and deveined jumbo shrimp with olive oil and blackened seasoning. Add thinly sliced bell peppers and white onion. Toss everything well so all pieces are evenly coated with oil and spices for maximum flavor.

Air Fry the Shrimp and Veggies:

Preheat air fryer to 375 degrees Fahrenheit (190 degrees Celsius). Arrange the shrimp and vegetable mixture in a single layer in the basket to ensure they crisp rather than steam. Cook for 12 to 15 minutes until the shrimp are opaque with firm pink flesh and the peppers have developed lightly charred edges.

Make the Coconut Curry Sauce:

Whisk together full fat coconut milk and cornstarch in a bowl until smooth. Heat coconut oil in a saucepan over medium heat. Add minced garlic and grated ginger and cook for 1 to 2 minutes until fragrant. Stir in red curry paste and let it bloom for one minute to deepen the flavor. Gradually whisk in the coconut milk mixture and cook, whisking constantly, until the sauce thickens slightly about 1 to 2 minutes. Add lime juice and zest, fish sauce if using, chili powder, ground cloves, and kosher salt. Reduce heat to medium low and simmer gently for 5 to 10 minutes until thick and aromatic.

Plate and Serve:

Divide the cilantro lime rice between serving bowls. Top with a generous portion of the air fried shrimp and peppers. Spoon the creamy coconut curry sauce over everything and garnish with extra fresh cilantro for a pop of color and brightness.

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Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three days. Keep the rice and curry sauce separate from shrimp and veggies if possible to maintain texture. Reheat gently on the stove or in short bursts in the microwave to prevent sauce from curdling.

Ingredient Substitutions

You can easily swap jasmine rice for basmati or brown rice based on your preference. Any color of bell pepper works well, and feel free to add snap peas or zucchini for variety. For a dairy-free and fish-free option omit fish sauce and add a pinch of salt plus a splash of tamari for savory depth.

Serving Suggestions

This dish is delicious on its own but pairs well with a simple cucumber salad dressed with rice vinegar or a handful of roasted cashews for crunch. For a heartier meal try wrapping the shrimp and peppers in warm naan bread or serve alongside light pickled veggies.

Cultural and Historical Context

This recipe is a modern take that blends Thai and Indian influences, both known for their use of coconut milk based curries and vibrant spices. The air fryer brings a contemporary twist helping shave off cooking time while keeping the kitchen cool and fuss-free.

Recipe FAQs

→ Can frozen shrimp be used?

Yes, thaw shrimp completely and pat dry before seasoning and air frying to ensure the best texture and even cooking.

→ What vegetables can substitute bell peppers?

Sliced zucchini, snap peas, or broccoli florets work well with shrimp and handle air frying nicely.

→ Is the coconut curry sauce spicy?

The sauce has a mild heat from red curry paste and chili powder, adjustable to personal preference by altering spice quantities.

→ Which rice pairs best for the cilantro lime base?

Jasmine rice is recommended for its fragrance and fluffiness, though basmati or white rice are good alternatives.

→ Can the fish sauce be omitted?

Fish sauce is optional; it can be left out or substituted with soy sauce for added umami depth.

→ How long does shrimp cook in the air fryer?

Jumbo shrimp typically take 12-15 minutes at 375°F (190°C), cooking until opaque with slightly charred peppers alongside.