Air Fryer Shrimp Peppers

This Air Fryer Shrimp Peppers recipe brings tender shrimp and vibrant peppers together in a creamy coconut curry, all served over fragrant cilantro lime rice. It’s a colorful dish that combines the zing of lime with warm spices, making weeknight dinners feel special without spending hours in the kitchen.

The first time I made this, the air fryer really elevated the shrimp texture while the coconut curry sauce added amazing richness. Now it’s a favorite when I want something exotic but simple.

Ingredients

Cilantro Lime Rice

• One quarter cup jasmine rice: for its delicate floral aroma and fluffy texture
• Half an ounce fresh cilantro: roughly chopped to bring brightness
• Quarter teaspoon kosher salt: to season perfectly
• Juice and zest of half a lime: add a refreshing citrus punch

Air Fryer Shrimp and Peppers

• Ten jumbo shrimp: peeled and deveined for tender seafood goodness
• One tablespoon olive oil: helps coat and crisp the shrimp and vegetables
• Half to one tablespoon blackened seasoning: adds smoky bold flavor — choose a blend that suits your spice tolerance
• Two bell peppers: thinly sliced for sweetness and crunch
• One small white onion: thinly sliced to balance the dish with subtle sharpness

Coconut Curry Sauce

• One and two thirds cups full-fat coconut milk: for creamy richness
• Two teaspoons cornstarch: to thicken the sauce gently
• One and a half teaspoons coconut oil: that lends subtle coconut aroma when heated
• Two garlic cloves: minced to wake up the sauce with savory depth
• One tablespoon fresh ginger: grated for a zingy warmth
• Two tablespoons red curry paste: for authentic curry heat and flavor
• Juice and zest of half a lime: to brighten the sauce
• One teaspoon fish sauce: optional but adds umami complexity
• Half teaspoon chili powder: for heat
• One eighth teaspoon ground cloves: for a warm, aromatic hint
• Quarter teaspoon kosher salt: to balance the flavors

Step-by-Step Instructions

Cook the Rice:

Cook jasmine rice as per package instructions. Once tender, fold in chopped cilantro, kosher salt, lime juice, and zest to invigorate the rice with fresh citrus and herb notes.

Toss the Shrimp and Vegetables:

In a mixing bowl, combine peeled shrimp with olive oil, blackened seasoning, thinly sliced bell peppers, and onions. Toss so every piece is evenly coated in seasoning and oil, which helps with even cooking and flavor.

Air Fry the Shrimp and Peppers:

Preheat your air fryer to 190 degrees Celsius which is 375 Fahrenheit. Arrange shrimp and vegetable mixture in a single layer inside the basket. Air fry for 12 to 15 minutes until shrimp turn opaque and vegetables develop nice charred edges for added smoky flavor.

Make the Coconut Curry Sauce:

Combine coconut milk and cornstarch in a bowl, whisking until smooth to prevent lumps. Heat coconut oil in a medium saucepan on medium heat. Sauté minced garlic and grated ginger for one to two minutes until fragrant and aromatic. Add red curry paste and cook for one additional minute to deepen the flavors. Slowly pour in the coconut milk mixture, whisking continuously until the sauce begins to thicken slightly. Stir in lime juice, zest, fish sauce if using, chili powder, ground cloves, and salt. Lower heat and let the sauce simmer gently for five to ten minutes allowing the spices to meld.

Assemble the Dish:

Divide cilantro lime rice between serving bowls. Top with the piping hot air fried shrimp and peppers. Generously drizzle the creamy coconut curry sauce over everything. Garnish with extra fresh cilantro if you have some for a lovely green pop.

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Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the rice and coconut curry sauce separate to maintain texture and freshness. Reheat gently on the stove or microwave adding a splash of water or coconut milk if the sauce thickens too much.

Ingredient Substitutions

You can swap jasmine rice for basmati for a nuttier aroma. Use lime juice instead of lemon juice if you prefer a milder citrus flavor. For those avoiding shrimp try firm tofu cubes or cauliflower florets tossed in the same seasoning and air fried for a vegetarian version.

Serving Suggestions

This dish pairs wonderfully with a simple cucumber salad or steamed green beans for extra crunch. Serve with warm naan bread or roti on the side to soak up the luscious coconut curry sauce for a more filling meal.

Cultural and Historical Context

The recipe brings together Thai and Indian cuisine elements by combining coconut milk and red curry paste common in Thai dishes, with Indian spices like cloves and blackened seasoning. This fusion reflects the vibrant flavors found in South Asian cooking traditions where bold spices meet creamy textures.

Pro Tips

• Always preheat your air fryer to avoid soggy shrimp and ensure crispy edges
• Whisk the coconut milk and cornstarch thoroughly to prevent lumps and get a smooth sauce
• Adjust the curry paste according to your heat preference, starting with less and adding more later if desired

Recipe FAQs

→ How can I prevent the shrimp from sticking in the air fryer?

Lightly coat the shrimp and vegetables with olive oil to create a non-stick surface and promote even browning during air frying.

→ Can I use fresh curry paste instead of red curry paste in the sauce?

Yes, fresh curry paste works well but adjust the quantity to balance the spice level according to your taste.

→ What’s the best way to get fluffy cilantro lime rice?

Rinse jasmine rice before cooking to remove excess starch, then gently fold in chopped cilantro and lime juice once cooked to retain freshness.

→ How thick should the coconut curry sauce be?

The sauce should be lightly thickened to coat the shrimp and peppers without overpowering the dish, achieved by the cornstarch slurry simmered gently.

→ Is there an alternative to fish sauce for a similar flavor?

Soy sauce can be used as a substitute to add umami depth while keeping the dish vegetarian-friendly.