Air Fryer Shrimp Peppers (Print Format)
Tender shrimp and peppers tossed in a creamy coconut curry, served with fragrant cilantro lime rice for a vibrant meal.
# Ingredients:
→ Cilantro Lime Rice
01 -
1/4 cup jasmine rice
02 -
1/2 oz fresh cilantro, roughly chopped
03 -
1/4 tsp kosher salt
04 -
Juice and zest of 1/2 lime
→ Air Fryer Shrimp and Peppers
05 -
10 jumbo shrimp (U-12/15), peeled and deveined
06 -
1 tbsp olive oil
07 -
1/2 to 1 tbsp blackened seasoning
08 -
2 bell peppers, thinly sliced
09 -
1 small white onion, thinly sliced
→ Coconut Curry Sauce
10 -
1 2/3 cups full-fat coconut milk
11 -
2 tsp cornstarch
12 -
1 1/2 tsp coconut oil
13 -
2 garlic cloves, minced
14 -
1 tbsp fresh ginger, grated
15 -
2 tbsp red curry paste
16 -
Juice and zest of 1/2 lime
17 -
1 tsp fish sauce (optional)
18 -
1/2 tsp chili powder
19 -
1/8 tsp ground cloves
20 -
1/4 tsp kosher salt
# Steps:
01 -
Cook jasmine rice according to package instructions. Once cooked, stir in chopped cilantro, kosher salt, lime juice, and zest to infuse freshness.
02 -
In a mixing bowl, toss peeled shrimp with olive oil, blackened seasoning, sliced bell peppers, and sliced white onion until evenly coated.
03 -
Preheat air fryer to 190°C (375°F). Spread shrimps and vegetables in a single layer in the basket. Air fry for 12-15 minutes until shrimp are opaque and vegetables have charred edges.
04 -
Whisk coconut milk with cornstarch until smooth. Heat coconut oil in a saucepan over medium heat; sauté garlic and ginger for 1-2 minutes until fragrant. Add red curry paste and cook 1 minute. Gradually whisk in the coconut milk mixture and cook until slightly thickened. Stir in lime juice and zest, fish sauce if using, chili powder, ground cloves, and salt. Reduce heat and simmer 5-10 minutes to develop flavors.
05 -
Divide cilantro lime rice between bowls. Top with air fried shrimp and peppers, then drizzle generously with coconut curry sauce. Garnish with extra fresh cilantro if desired.
# Tips:
01 -
Avoid overcrowding the air fryer basket to ensure proper browning of shrimp and vegetables.
02 -
For a silkier sauce, whisk coconut milk and cornstarch thoroughly before heating.
03 -
Fish sauce is optional; omit for vegetarian or vegan adaptations and substitute with soy sauce for added umami.