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🍽️ Thai Airfryer Shrimp with Coconut Sriracha Sauce

350 kcal · 30 min · 2 servings

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

Ingredients

Instructions

  1. 1. Cut the lemongrass stem into fine rings. First, remove the tough outer leaves.
  2. 2. Finely chop the 2 garlic cloves. Don't chop them too small, or they will burn.
  3. 3. Quickly wash the 300 g shrimp under cold water. Then, pat them dry with paper towels.
  4. 4. Put the dry shrimp into a bowl. Add 1 tablespoon soy sauce and 1 tablespoon Sriracha sauce.
  5. 5. Sprinkle the chopped garlic over the shrimp. Mix well until the shrimp turn pink.
  6. 6. Let the marinated shrimp sit at room temperature for 15 minutes. This helps the flavors soak in.
  7. 7. Preheat the air fryer to 180 °C. It takes about 3 minutes to preheat for even heat.
  8. 8. Place the marinated shrimp in the air fryer basket. Make sure they don't overlap.
  9. 9. Cook the shrimp in the air fryer at 180 °C for 7 minutes. Flip them over after 3.5 minutes.
  10. 10. Pour the 200 ml coconut milk, 1 tablespoon soy sauce, and 1 tablespoon Sriracha sauce into a small saucepan.
  11. 11. Add 1 teaspoon sugar and the chopped lemongrass to the coconut milk mixture in the saucepan.
  12. 12. Heat the sauce over medium heat. Let it simmer gently for 3 minutes, until the sugar dissolves.
  13. 13. Take the cooked shrimp out of the air fryer. They should be curved into a 'C' shape.
  14. 14. Add the hot shrimp directly to the warm coconut-Sriracha sauce. Gently stir them to coat.
  15. 15. Wash and dry the bunch of coriander. Pluck the fresh leaves from the stems.
  16. 16. Serve the shrimp in bowls. Pour the sauce over them and garnish with coriander.

Nutrition per serving