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🍽️ Thai Airfryer Shrimp with Coconut Mango Sauce

280 kcal · 25 min · 2 servings

Thai Airfryer Shrimp with Coconut Mango Sauce Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the air fryer to 200 °C and heat it for 3 minutes.
  2. 2. Pat 300 g of shrimp dry with paper towels. Never wash them, or they’ll become mushy.
  3. 3. Peel the mango and dice the flesh into small cubes. Remove the pit.
  4. 4. Squeeze the juice from 2 limes into a small bowl. Set the peels aside.
  5. 5. Finely chop the 2 garlic cloves and the chili pepper. Caution: Don't touch your eyes.
  6. 6. Combine 200 ml of coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and the lime juice. Stir until the sugar dissolves.
  7. 7. Take 3 tablespoons of the coconut milk mixture and put it into a separate small container. You’ll use this for the fresh mango sauce later.
  8. 8. Add the chopped garlic and chili to the remaining coconut milk mixture. Stir.
  9. 9. Place the dry shrimp into the spicy coconut milk. Turn them to coat lightly.
  10. 10. Let the shrimp marinate for 10 minutes. Then remove them and pat them dry. Discard the liquid marinade.
  11. 11. Put the dry shrimp into the air fryer basket. Drizzle with 1 tablespoon of olive oil. A spray bottle helps.
  12. 12. Cook the shrimp at 200 °C for 7 minutes. Flip them once after 3.5 minutes. They will turn pink and crispy.
  13. 13. Mix the reserved coconut milk portion with the mango cubes. Season with salt to taste.
  14. 14. Remove the shrimp and let them rest for 2 minutes. This allows the juices to distribute evenly.
  15. 15. Serve the shrimp on plates. Add the fresh mango-coconut sauce as a dip.
  16. 16. The shrimp are perfect when they are crispy on the outside and juicy on the inside. The sauce should be creamy and not watery.

Nutrition per serving