Air Fryer Toasty Coconut Shrimp
with Mango-Ginger Rice & Sautéed String Peas
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
This coco is a little loco! You’ll go nuts for what the Air Fryer can do for coconut shrimp (with less oil and less cleanup than traditional frying techniques). The shrimp hit the basket in a coating of sweet chili sauce to seal in flavours, then get topped with shredded coconut, toasted to golden and fragrant. Round out this tropical-minded evening with white rice innovatively simmered with ginger and mango, and then finished with a flick of rice vinegar. Sautéed string peas add snap on the side.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g String peas (sugar snap peas or snow peas)
- 20g Ginger
- 1 Scallion
- 1 Mango
- 30ml Rice vinegar
- 25g Shredded coconut
- 160g White rice
- 30ml Sweet chili sauce
Contains: Shrimp
You will need:
Medium pot
Large pan
Peeler
Oil
Salt & pepper (S&P)
Air Fryer
Total Fat
20 g
Saturated Fat
9 g
Sodium
1500 mg
Total Carb
109 g
Sugars
33 g
Protein
30 g
Fibre
8 g
Preparation
Cook the rice
Preheat the air fryer to 375°F. Lightly oil the basket. Peel and pit the mango; small-dice. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add the mango and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the vinegar. Fluff the rice.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice the scallion crosswise, separating the white bottom and green top.
Fry the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp*, ½ the chili sauce, a drizzle of oil and S&P. Add to the air fryer basket and fry, shaking once, 4 to 7 min., until opaque and cooked through.
Toast the coconut
Meanwhile, heat a large, dry pan on medium. Add the coconut and toast, stirring frequently, 1 to 2 min., until lightly golden and fragrant. Transfer to a plate and reserve the pan.
Sauté the string peas
In the same pan, heat a drizzle of oil on medium-high. Add the string peas and remaining ginger. Sauté, 3 to 4 min., until crisp-tender; season with S&P.
Coat the shrimp & serve
In a large bowl, combine the white bottom of the scallion, ½ the coconut, and the remaining chili sauce and vinegar. Add the shrimp; toss well. Divide the rice between your plates. Top with the string peas and shrimp. Garnish with the green top of the scallion and remaining coconut. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
