Ingredients

The following ingredients have 4 Servings
  • 1 pound large shrimp (defrosted, shells and tails removed)
  • 1 red bell pepper (cut into 1-inch pieces)
  • 15 ounce can whole baby sweet corn (drained and cut in half)
  • 8 ounce can sliced water chestnuts
  • 1 tablespoon light tasting oil of your choice
  • 2 ½ tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch mixed with 4 tablespoons water
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili garlic paste
  • ½ teaspoon garlic powder (or 2 cloves minced fresh garlic)
  • ½ teaspoon ginger powder
  • ¼ cup dry roasted peanuts

Instruction

  • Prepare shrimp and veggies, place in a large bowl, and toss together with 1 tablespoon oil.
  • Preheat the air fryer 400° F.
  • Place the shrimp and veggies in the air fryer basket, and cook 8 minutes at 400° F, shaking the basket half way through cooking. If you have a smaller air fryer, the shrimp and veggies may need to be cooked in 2 batches to avoid overcrowding the basket.
  • While the shrimp & veggies cook, prepare the sauce:
  • Place the sauce ingredients (soy sauce, cornstarch mixture, sesame oil, chili garlic paste, garlic, and ginger) in a small saucepan, and cook, stirring constantly, over medium-low heat until mixture thickens, about 2-3 minutes.
  • In a separate bowl, pour the sauce over the cooked veggies & shrimp, and toss to coat. Sprinkle with peanuts. Serve over rice.