Chilli-Lime Shrimp Fiesta Bowls

Ingredients

• 400g shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 lime (zested and juiced)
• 1 tablespoon olive oil
• 2 cups corn, frozen or fresh
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 300g baby potatoes, halved
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 avocado, sliced (optional)

Method

1. 1

   Preheat air fryer to 200°C (400°F).

2. 2

   In a bowl, toss the baby potatoes with 1/2 tablespoon of olive oil, salt, and pepper. Place them in the air fryer basket and cook for 10 minutes, shaking halfway through.

3. 3

   While potatoes are cooking, in another bowl, combine shrimp, chili powder, cumin, garlic powder, lime zest, lime juice, and remaining olive oil. Mix well to coat the shrimp evenly.

4. 4

   After 10 minutes of cooking the potatoes, add the shrimp to the basket with the potatoes and cook for 6 minutes, shaking once halfway through.

5. 5

   For the last 2 minutes of cooking, add the corn and bell peppers to the air fryer, mixing gently to combine with the shrimp and potatoes.

6. 6

   Once cooking time is up, let the shrimp rest for 2 minutes while you prepare to serve.

7. 7

   Plate the baby potatoes, corn, bell peppers, and shrimp. Garnish with fresh cilantro and sliced avocado if desired, and serve with lime wedges.

Swaps & variations

• Chicken or tofu can replace shrimp
• Quinoa or rice instead of baby potatoes
• Zucchini or green beans can replace bell peppers

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 160°C (320°F) for 5 minutes.