Air Fryer Shrimp And Peppers

Air fryer shrimp and peppers tossed in a coconut curry sauce creates a vibrant weeknight meal that is both quick and packed with bold flavors. The shrimp cook up juicy and tender while the peppers and onions get deliciously charred edges. The rich curry sauce, smoothed with coconut milk and brightened with lime, ties everything together, making it a standout dish that feels special but comes together with minimal fuss.

I remember making this for friends after a long workday. They were shocked at how fast I had dinner on the table, and now this is my secret for impressive but easy entertaining.

Ingredients

• Jasmine rice: lends a fragrant base and soaks up the creamy sauce best opt for good quality long grain rice for fluffiness
• Fresh cilantro: freshens every bite and brings a pop of color choose leafy, vibrant bunches
• Kosher salt: enhances all the flavors coarse salt dissolves nicely into rice and sauce
• Lime juice and zest: offer tang and zing always use fresh for best flavor
• Jumbo shrimp: the star of the show aim for U 12 to 15 size for meaty bites
• Olive oil: keeps everything coated and adds mild richness
• Blacken seasoning: infuses the shrimp with smoky heat try to pick a blend with minimal salt to better control seasoning
• Bell peppers: provide sweetness and color choose firm ones with glossy skins
• White onion: adds aromatic depth slice thin for quick, even cooking
• Full fat coconut milk: creates that silky rich sauce shake well before opening to avoid separation
• Cornstarch: thickens the sauce for lush creaminess
• Coconut oil: intensifies coconut flavor and helps sauté aromatics
• Garlic and fresh ginger: pack big flavor punch grate the ginger finely for even heat distribution
• Red curry paste: delivers the foundation of punchy flavor check labels for spice level
• Fish sauce: optional but worth it for savory umami use sparingly
• Chili powder and ground cloves: give the sauce a subtle warmth and complexity

Step-by-Step Instructions

Cook the Rice:

Begin by making the jasmine rice according to the package directions because a fluffy base will best support the saucy shrimp Later gently mix in the chopped cilantro salt fresh lime juice and zest for a burst of freshness

Prep the Shrimp and Vegetables:

Place peeled and deveined jumbo shrimp in a mixing bowl Toss together with olive oil blacken seasoning thinly sliced bell peppers and white onion Mix until everything has a glossy even coating for maximum flavor

Air Fry the Shrimp and Veggies:

Preheat your air fryer to 375 degrees F Layer the seasoned shrimp and vegetables in the air fryer basket making sure they lie in a single layer Cook for 12 to 15 minutes until the shrimp are cooked through with firm pink flesh and the peppers are gently charred

Make the Coconut Curry Sauce:

Whisk full fat coconut milk and cornstarch together in a bowl In a saucepan heat coconut oil over medium Stir in minced garlic and grated ginger letting them sizzle for about 2 minutes until aromatic Next whisk in red curry paste and allow to bloom for a minute Pour in the coconut milk mixture while whisking constantly to blend When the sauce begins to thicken stir in lime juice fish sauce if using chili powder ground cloves and salt Lower the heat to medium low and let simmer until thick and fragrant about 5 to 10 minutes

Plate and Serve:

Spoon the cilantro lime rice into bowls Top with a generous serving of shrimp and peppers Drizzle with plenty of coconut curry sauce then scatter extra fresh cilantro over everything for brightness

Bookmark

The shrimp is my favorite part because it turns out so juicy in the air fryer no babysitting required My daughter likes to help zest lime for the rice and sauce and the kitchen always smells incredible when we do this together

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days Store the rice and curry sauce separately from the shrimp and veggies if possible to help maintain the best texture Reheat the curry sauce gently over the stove or in intervals in the microwave to prevent curdling

Ingredient Substitutions

You can swap jasmine rice for basmati or brown rice if you prefer Any color bell pepper works and don’t be afraid to toss in snap peas or zucchini if you have them If you need a dairy free and fish free version omit the fish sauce and add an extra pinch of salt and a splash of tamari

Serving Suggestions

This dish is great on its own but I sometimes add a quick side of sliced cucumbers with rice vinegar or a handful of roasted cashews for crunch For a heartier meal tuck everything into warm naan or serve with a light cucumber salad

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Cultural and Historical Context

This recipe sits at the crossroads of Thai and Indian inspiration Both cuisines are known for coconut based curries and vibrant spices The use of an air fryer gives this classic flavor profile a modern update saving time and keeping the kitchen cool

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, just thaw the shrimp completely and pat dry before seasoning and air frying for the best texture.

→ What vegetables work well as substitutes for bell peppers?

Sliced zucchini, snap peas, or broccoli florets pair excellently with shrimp and take well to air frying.

→ Is the coconut curry sauce spicy?

It offers mild heat thanks to curry paste and chili powder, but you can adjust those to control the spice.

→ Which rice is recommended for the cilantro lime base?

Jasmine rice is ideal for its fragrance, but basmati or plain white rice also works well.

→ Can I omit fish sauce in the curry?

Absolutely. The fish sauce is optional and can be left out or swapped for soy sauce for added depth.

→ How long does it take to cook the shrimp in the air fryer?

Jumbo shrimp typically cook in 12-15 minutes at 375°F, along with the peppers until just charred.