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Air Fried Curry Shrimp with Coconut Lime Cream over Rice

Take your tastebuds on a flavor vacation! This Rice ‘N Easy Thai Curry Coconut Rice recipe can be transformed into a full meal in just 10 minutes.


1 lb. shrimp, peeled and deveined with tails on

½ lime, juiced

1 teaspoon curry powder

2 tablespoons coconut milk, full fat

¼ cup all-purpose flour

¼ cup coconut flakes

1 package Rice ‘N Easy Thai Curry Coconut Rice


Add shrimp, lime juice, curry powder and coconut milk to a bowl. Set aside.  

Combine flour and coconut flakes in a bowl. Dredge shrimp in coconut flour mixture.

Line the air fryer with aluminum foil for easy clean-up. Add shrimp to the air fryer basket. Cook for 6 minutes at 400 degrees, until shrimp are crispy.  

Cook Rice ‘N Easy Thai Curry Coconut rice according to the package directions. Remove from bag, pour into serving dish and fluff rice with a fork. Top rice with shrimp with a squeeze of lime.