Air Fryer Shrimp Peppers (Print Version)
Jumbo shrimp and bell peppers in coconut curry with cilantro lime jasmine rice, quick and flavorful dinner option.
# What You'll Need:
→ Rice and Herbs
01 -
1 cup jasmine rice
02 -
1/4 cup fresh cilantro, chopped
03 -
1/2 teaspoon kosher salt
04 -
2 tablespoons fresh lime juice
05 -
1 teaspoon lime zest
→ Shrimp and Vegetables
06 -
1 pound jumbo shrimp, peeled and deveined (U12-U15)
07 -
1 tablespoon olive oil
08 -
1 1/2 teaspoons blackened seasoning
09 -
1 large bell pepper, thinly sliced
10 -
1/2 medium white onion, thinly sliced
→ Coconut Curry Sauce
11 -
1 cup full fat coconut milk
12 -
1 tablespoon cornstarch
13 -
1 tablespoon coconut oil
14 -
2 cloves garlic, minced
15 -
1 tablespoon fresh ginger, grated
16 -
1 1/2 tablespoons red curry paste
17 -
1 teaspoon lime juice
18 -
1/2 teaspoon lime zest
19 -
1 teaspoon fish sauce (optional)
20 -
1/2 teaspoon chili powder
21 -
1/8 teaspoon ground cloves
22 -
1/4 teaspoon kosher salt
# Steps to Follow:
01 -
Cook jasmine rice according to package instructions until fluffy. Once cooked, fold in chopped cilantro, kosher salt, fresh lime juice, and lime zest to enhance brightness.
02 -
In a large bowl, toss peeled shrimp with olive oil and blackened seasoning. Add thinly sliced bell peppers and white onion, mixing to coat evenly.
03 -
Preheat air fryer to 375°F. Arrange shrimp and vegetables in a single layer in the basket. Cook for 12 to 15 minutes until shrimp are opaque and peppers show light char.
04 -
In a bowl, whisk coconut milk with cornstarch until smooth. Heat coconut oil in saucepan over medium heat. Sauté garlic and ginger for 1 to 2 minutes until aromatic. Add red curry paste, cooking for one minute to bloom flavors. Gradually whisk in coconut milk mixture, cooking until slightly thickened, about 1 to 2 minutes. Stir in lime juice, zest, fish sauce if using, chili powder, ground cloves, and kosher salt. Reduce to medium-low and simmer for 5 to 10 minutes until sauce is thick and fragrant.
05 -
Divide cilantro lime rice among plates. Top with air fried shrimp and peppers. Spoon coconut curry sauce over the top and garnish with additional fresh cilantro.
# Additional Notes:
01 -
Do not overcrowd the air fryer basket to ensure shrimp and vegetables crisp instead of steaming.
02 -
Thaw frozen shrimp completely and pat dry before seasoning for best texture.
03 -
Fish sauce can be omitted or replaced with soy sauce for a dairy- and fish-free option.
04 -
Leftovers store well refrigerated up to three days; keep rice and sauce separate from shrimp and vegetables to retain texture.