30 Minute Meals
Healthy Air Fryer Shrimp Bowl
Prep
15 minutes
Cook
25 minutes
Yield
2 -3
This Healthy Air Fryer Shrimp Bowl is the perfect meal for a hot summer day, easy meal prep, or a quick, healthy dinner. It is full of fresh ingredients and entirely versatile.
This Shrimp Bowl recipe is an easy, healthy dish that you can make quickly with the help of an Air Fryer. It can be tailored to your favorite ingredients, and is a great dish to make for a healthy dinner or lunch. I love making these when I am tired of being in the kitchen after a long day because it’s quick and I can feel good about what I’m eating.
❤️ Why You’ll Love This Shrimp Bowl
- Healthy: This Shrimp Bowl recipe has fresh veggies, it gets sweetness from mango, and a little crunch from the Air Fryer shrimp
- Versatile: Swap out the veggies, add in your preferred protein or carb, make these bowls your own
- Fresh: What I love about the combo of veg and mango, this recipe is just perfect for summer or a hot summer night
🍲 Ingredients
Mango – Mango is rich in vitamins, minerals and antioxidants. Its healthy benefits can help improve your immunity, digestion and even eye health. Mango is so good when paired in savory dishes like this Thai Inspired Mango Salad and this Mango Salsa.
Shrimp – Shrimp is a lean protein source and is high in vitamins and minerals. Shrimp is good for your heart and brain as it’s high in omega-3 fatty acids. You can totally swap the shrimp in this recipe too if you prefer a different protein.
👩🍳 How to Make This Shrimp Bowl
- Cook the rice according to package instructions and set aside.
- Make the cilantro sauce: whisk together the lemon juice, olive oil, greek yogurt, minced fresh cilantro, pressed garlic, salt and pepper. Set asdie.
- Prepare the shrimp: In one low bowl mix together breadcrumbs, garlic powder, onion powder, salt, pepper cumin and paprika. In another bowl whisk the egg. In one more bowl add the flour.
- Dip shrimp in flour and shake off any excess. Then dunk the shrimp in egg wash and allow excess to drip off. Finally, dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to the shrimp and set aside on a plate.
- Preheat air fryer to 400F. Transfer a few shrimp at a time to the air fryer basket and spray shrimp with cooking spray. Air fry for 4 minutes, flip and air fry 4 more minutes or until shrimp are cooked through and crispy.
- Assemble the bowls by adding rice, mango, tomatoes, sliced avocado and cooked shrimp to bowls. Then, drizzle the sauce over the bowls and enjoy!
🪄 Tips and Tricks
- Don’t have an Air Fryer?
- Bake the shrimp at 425F for 8-12 minutes or until cooked through
- Pan fry the shrimp in avocado or olive oil for 3-4 minutes per side or until cooked through
- If you like making bowls like this, try our Homemade CAVA Bowl Recipe with Instant Pot Chicken or Sesame-Crusted Tofu Bowl
🗒 Substitutions
With any bowl, you can totally add or remove any ingredients to make them your own or tailor the recipe to your dietary needs. Some
- Shrimp: Swap the shrimp for crispy tofu, chicken, or whatever protein you prefer
- Mango: Not a fan of mango? Eliminate it completely or swap it with a vegetable instead
- Rice: Instead of basmati rice, you can use whatever grain you love such as quinoa, pearl barley, couscous or brown rice
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in the fridge for up to 3 days. For maximum freshness, I recommend keeping the veggies separate so you can reheat your grain and shrimp. If you can, keep the dressing on the side and drizzle on top when you’re ready to eat.
🤔 Common Questions
Shrimp is a very easy protein to tell the level of doneness for. When it is raw, it’ll be a blue-grey colour and look transparent. When it’s cooked, it’ll turn a nice pink and white color.
To stop your leftover avocado from going brown, wrap it well in plastic wrap and add lemon or pineapple juice on top of it. You can also store it with an onion. Avocados are entirely safe to consume when lightly turned brown.
Healthy Air Fryer Shrimp Bowl
Ingredients
For the bowls
- 3/4 cup uncooked basmati rice
- 1-2 avocado, sliced
- 1 mango, sliced or diced
- 1 cup baby tomatoes, halved
For the shrimp
- 350-400 g defrosted shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/4 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 egg
Instructions
- Cook the rice according to package instructions and set aside.
- Make the cilantro sauce: whisk together the lemon juice, olive oil, greek yogurt, minced fresh cilantro, pressed garlic, salt and pepper. Set asdie.
- Prepare the shrimp: In one low bowl mix together breadcrumbs, garlic powder, onion powder, salt, pepper cumin and paprika. In another bowl whisk the egg. In one more bowl add the flour.
- Dip shrimp in flour and shake off any excess. Then dunk the shrimp in egg wash and allow excess to drip off. Finally, dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to the shrimp and set aside on a plate.
- Preheat air fryer to 400F. Transfer a few shrimp at a time to the air fryer basket and spray shrimp with cooking spray. Air fry for 4 minutes, flip and air fry 4 more minutes or until shrimp are cooked through and crispy.
- Assemble the bowls by adding rice, mango, tomatoes, sliced avocado and cooked shrimp to bowls. Then, drizzle the sauce over the bowls and enjoy!
Video
Notes
- If you don’t have an air fryer you can:
- try baking the shrimp a 425F for 8-12 minutes or until cooked through
- try pan frying the shrimp in avocado or olive oil for 3-4 minutes per side or until cooked through
- If you like making bowls like this, try our Homemade CAVA Bowl Recipe with Instant Pot Chicken or Sesame-Crusted Tofu Bowl
