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🍽️ Thai Airfryer Shrimp with Coconut Spice Sauce

350 kcal · 25 min · 2 servings

Ingredients

• 300g Shrimp (peeled and deveined)
• 200ml Coconut milk
• 2 EL Thai curry paste (red curry paste)
• 1 TL Sugar
• 2 EL Lime juice
• 1 Bund Cilantro leaves

Instructions

1. 1. Preheat the air fryer to 180 °C and preheat it for 3 minutes.
2. 2. Pat 300 g of shrimp dry with paper towels. Never rinse them, or they’ll become mushy.
3. 3. Place the dry shrimp in a bowl and set aside.
4. 4. Pour 200 ml of coconut milk into a small saucepan.
5. 5. Stir 2 tablespoons of red curry paste into the coconut milk until it dissolves.
6. 6. Stir 1 teaspoon of sugar into the curry-coconut mixture and mix it in.
7. 7. Heat the sauce over medium heat until it gently bubbles. Don't boil it.
8. 8. Remove the saucepan from the heat and stir in 2 tablespoons of lime juice.
9. 9. Pour the finished sauce into a shallow dish that fits in the air fryer.
10. 10. Place the shrimp individually in the sauce, so they are covered.
11. 11. Cook the shrimp in the air fryer at 180 °C for 5 minutes, until they turn pink.
12. 12. Gently shake the basket to ensure the shrimp are evenly coated with sauce.
13. 13. Cook the shrimp for another 2 minutes, until they are firm and opaque.
14. 14. Remove the basket and let the shrimp rest in the sauce for 1 minute.
15. 15. Wash 1 bunch of cilantro and pluck the leaves finely.
16. 16. Serve the shrimp with sauce in two bowls and sprinkle with cilantro.

Nutrition per serving

• kcal: 350
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 15 g