Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Air Fryer Tandoori Shrimp and Vegetables
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 503
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 11 g
- Sugar
- 10 g
- Protein
- 37 g
- Cholesterol
- 216 mg
- Sodium
- 1003 mg
This air fryer tandoori shrimp recipe stays streamlined by using a store-bought tandoori spice blend — you’ll get complex flavor without needing a host of spices. The cauliflower, bell pepper, onion and chickpeas cook first in the air fryer until lightly charred, then the shrimp are added right to the basket for an easy meal with minimal cleanup. Serve with naan and a homemade cilantro chutney spiked with yogurt for a cooling contrast.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 503
- Total Fat
- 18 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 11 g
- Sugar
- 10 g
- Protein
- 37 g
- Cholesterol
- 216 mg
- Sodium
- 1003 mg
Ingredients
Shrimp and Vegetables:
Cilantro Chutney:
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Directions
- For the shrimp and vegetables: Place the shrimp in a bowl and toss with salt and pepper to taste. Add 2 tablespoons of the melted butter, 2 teaspoons of the tandoori spice blend, the yogurt, garlic and ginger. Toss to coat. Set aside while you cook the vegetables.
- Combine the cauliflower, bell pepper, onion and chickpeas in another bowl. Add the remaining 2 tablespoons melted butter, remaining 1 1/2 teaspoons tandoori spice blend, 3/4 teaspoon salt and a few grinds pepper. Toss to coat.
- Preheat a 6-quart air fryer to 400 degrees F. Spread out the vegetables in the basket and cook until tender and lightly charred, about 12 minutes.
- Set the air fryer to cook for 6 more minutes. Spread out the shrimp on top of the vegetables and air fry until the shrimp is cooked through, 5 to 6 minutes, flipping the shrimp halfway through. Squeeze the juice of half a lemon over the shrimp and vegetables in the basket and toss.
- Meanwhile, for the cilantro chutney: Add to a blender in this order: 2 tablespoons water, the lemon juice, yogurt, cilantro, serrano chile, garlic, ginger, cumin, sugar and 1/2 teaspoon salt. Blend until smooth. Add 1 to 2 tablespoons more water if necessary to help purée the ingredients. Season to taste with more salt if needed.
- Serve the shrimp and vegetables with the chutney, naan and lemon wedges on the side.
