Air-Fryer Shrimp with Curry Noodles
By Garth ClingingsmithPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
3 tablespoons canola oil 2 scallions, white parts minced, green parts sliced thin1 tablespoon curry powder 1 teaspoon grated fresh ginger 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks1 carrot, peeled, halved lengthwise, and sliced thin on bias12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed4 ounces rice vermicelli 1½ tablespoons soy sauce 1 teaspoon lime juice, plus lime wedges for serving2 ounces (1 cup) bean sprouts ½ cup fresh cilantro leaves and stems, chopped
Before You Begin
Large shrimp (26 to 30 per pound) will also work here; adjust the cooking time as needed. This recipe can be easily doubled.
Instructions
- Whisk oil, scallion whites, curry powder, and ginger together in large bowl. Microwave until fragrant, about 30 seconds.
- Toss bell pepper and carrot with 1 teaspoon oil mixture in separate bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are softened and lightly browned, 10 to 15 minutes, tossing halfway through cooking.
- Halve shrimp lengthwise. Toss shrimp with 1 teaspoon oil mixture in now-empty bowl. Arrange shrimp in even layer on top of vegetables. Return basket to air fryer and cook until shrimp are opaque throughout, 6 to 10 minutes, flipping shrimp halfway through cooking.
- Meanwhile, place noodles in large bowl or container and cover with boiling water. Let sit, stirring occasionally, until noodles are tender, about 5 minutes. Drain noodles well. Whisk soy sauce and lime juice into remaining oil mixture. Add noodles, vegetable-shrimp mixture, bean sprouts, cilantro, and scallion greens and toss gently to combine. Serve with lime wedges.
Time
45 minutesYield
Serves 2Ingredients
3 tablespoons canola oil
2 scallions, white parts minced, green parts sliced thin
1 tablespoon curry powder
1 teaspoon grated fresh ginger
1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
1 carrot, peeled, halved lengthwise, and sliced thin on bias
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
4 ounces rice vermicelli
1½ tablespoons soy sauce
1 teaspoon lime juice, plus lime wedges for serving
2 ounces (1 cup) bean sprouts
½ cup fresh cilantro leaves and stems, chopped
Ingredients
3 tablespoons canola oil
2 scallions, white parts minced, green parts sliced thin
1 tablespoon curry powder
1 teaspoon grated fresh ginger
1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
1 carrot, peeled, halved lengthwise, and sliced thin on bias
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
4 ounces rice vermicelli
1½ tablespoons soy sauce
1 teaspoon lime juice, plus lime wedges for serving
2 ounces (1 cup) bean sprouts
½ cup fresh cilantro leaves and stems, chopped
Ingredients
3 tablespoons canola oil
2 scallions, white parts minced, green parts sliced thin
1 tablespoon curry powder
1 teaspoon grated fresh ginger
1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
1 carrot, peeled, halved lengthwise, and sliced thin on bias
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
4 ounces rice vermicelli
1½ tablespoons soy sauce
1 teaspoon lime juice, plus lime wedges for serving
2 ounces (1 cup) bean sprouts
½ cup fresh cilantro leaves and stems, chopped
Why This Recipe Works
We soaked rice vermicelli in boiling water and used the air fryer to cook the shrimp, carrot, and bell pepper. These were all flavored with curry powder, the traditional spice blend used for the dish. We started by blooming the curry powder and other aromatics in oil, which smoothed out the texture and intensified the flavor. We tossed the vegetables in some of the aromatic oil and air-fried them until they softened. Then we tossed halved shrimp with the curry powder–infused oil before air-frying them on top of the vegetables so that both finished cooking at the same time. Finally, we mixed the shrimp and vegetables, crunchy bean sprouts, cilantro, and scallions with the noodles for a delightfully spicy meal.
Before You Begin
Large shrimp (26 to 30 per pound) will also work here; adjust the cooking time as needed. This recipe can be easily doubled.
Instructions
- Whisk oil, scallion whites, curry powder, and ginger together in large bowl. Microwave until fragrant, about 30 seconds.
- Toss bell pepper and carrot with 1 teaspoon oil mixture in separate bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are softened and lightly browned, 10 to 15 minutes, tossing halfway through cooking.
- Halve shrimp lengthwise. Toss shrimp with 1 teaspoon oil mixture in now-empty bowl. Arrange shrimp in even layer on top of vegetables. Return basket to air fryer and cook until shrimp are opaque throughout, 6 to 10 minutes, flipping shrimp halfway through cooking.
- Meanwhile, place noodles in large bowl or container and cover with boiling water. Let sit, stirring occasionally, until noodles are tender, about 5 minutes. Drain noodles well. Whisk soy sauce and lime juice into remaining oil mixture. Add noodles, vegetable-shrimp mixture, bean sprouts, cilantro, and scallion greens and toss gently to combine. Serve with lime wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments