Air Fryer Shrimp Taco Bowls

Ingredients

For the bowls:
1 cup jasmine rice, or rice of choice
1 lb large or jumbo shrimp, peeled and deveined, patted dry
1 tbsp olive oil
2 tbsp honey
1 lime, juiced (about 2 tbsp)
3 garlic cloves, minced
1/4 tsp chili powder
1 tsp sriracha, optional
1/4 tsp salt

Toppings:
2 ripe mangoes, diced
1 1/2 cups corn, canned/drained or thawed frozen
1 cup shredded purple cabbage
1/2 cup pickled red onions
Fresh cilantro, chopped
Lime wedges, to serve

Cilantro-lime crema:
1/4 cup sour cream, or Greek yogurt
3 tbsp mayonnaise
1 lime, juiced and zested
3 tbsp cilantro, finely chopped
1 garlic clove, minced
Pinch of salt

Directions

Rinse rice until water runs clear, then cook per package directions.

Whisk olive oil, honey, lime juice, garlic, chili powder, sriracha, and salt. Toss with dried shrimp and let sit 10 minutes (no longer than 30).

Stir all crema ingredients together; taste for salt and lime. Dice mango, shred cabbage, drain corn, and set out onions, cilantro, and lime.

Preheat air fryer to 400°F. Arrange shrimp in a single layer (work in batches if needed). Cook ~6 minutes, shaking or flipping halfway, until opaque and just curled into a loose “C.” Remove immediately.

Divide rice among 4 bowls. Top with shrimp, mango, corn, cabbage, and pickled onions. Drizzle with crema, finish with cilantro and a lime wedge.