Garlic Shrimp and Pepper Rice Bowls

Instructions

1. 1

   Use raw, fully thawed, peeled and deveined shrimp, weighing 600 g after peeling. Pat dry and refrigerate until needed. Wash hands and clean surfaces after handling raw shrimp. Seed the peppers and cut into 1 cm-wide strips; finely mince the garlic. The rice must be commercially packaged, shelf-stable, fully cooked ready-to-eat rice, not dry rice.

2. 2

   Preheat the empty air fryer to 200°C/390°F for 3 minutes. Toss the peppers with 15 ml olive oil and 1/4 tsp salt.

3. 3

   Cook the peppers in two 200 g batches, spreading each batch in a single layer without piling. Air-fry at 200°C/390°F for 10 minutes per batch, shaking after 5 minutes, until tender with browned edges. Transfer to a large heatproof serving bowl and cover. Both batches take 20 minutes.

4. 4

   Break up the rice in a 1.5-litre air-fryer-compatible oven-safe dish. Stir in the water and 1/4 tsp salt, then cover with its oven-safe lid. Place inside the basket and air-fry at 180°C/350°F for 25–30 minutes, carefully uncovering and stirring after 15 minutes. Check several spots with a food thermometer: the rice must reach 74°C/165°F throughout. If needed, continue covered in 3-minute intervals. Using heat protection, remove the dish, fold the hot rice into the peppers and cover the bowl tightly.

5. 5

   Toss the shrimp with the remaining 15 ml olive oil, garlic, paprika, remaining 1/4 tsp salt and black pepper. Arrange half the shrimp in one uncrowded layer in the basket; keep the second half refrigerated. Air-fry at 190°C/375°F for 7–8 minutes, turning after 4 minutes. Check the thickest shrimp with a food thermometer; they must reach 63°C/145°F. Continue in 1-minute intervals if needed.

6. 6

   Transfer the first shrimp batch to a clean bowl using clean utensils and cover. Repeat at 190°C/375°F with the remaining shrimp for 7–8 minutes, turning after 4 minutes and checking for 63°C/145°F. Allow about 16 minutes for both shrimp batches. Wash hands and clean utensils that contacted the raw shrimp.

7. 7

   Toss all the cooked shrimp with the lemon juice. Divide the pepper rice among four bowls and top with the shrimp and any collected juices. Serve immediately. Allow approximately 70 minutes of cooking time altogether, including preheating, both pepper batches, rice heating and both shrimp batches.