Air Fryer Shrimp Meal Prep Bowls

Shrimp is the highest protein-to-calorie ratio in the seafood case and it cooks in eight minutes, which makes it the best Sunday option when you have no patience left. The catch is that reheated shrimp turns to rubber, so this bowl is built to be eaten cold. Everything else in it, the rice, the beans, the slaw, is better cold anyway. That is 47g of protein and no microwave line at work.

Ingredients

• 1 1/2 lb raw peeled and deveined large shrimp (26/30 count), thawed and patted dry
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp avocado oil
• 1 cup dry long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups frozen roasted corn, thawed
• 3 cups shredded green cabbage
• 2 oz cotija cheese, crumbled
• 3 limes
• 1 bunch cilantro, chopped

Instructions

1. Cook the rice, then fold in the juice of one lime and half the cilantro while it is hot and let it cool uncovered for 15 minutes.
2. Pat the shrimp completely dry, then toss with the avocado oil, chili powder, garlic powder, smoked paprika, and 1 teaspoon salt.
3. Air fry at 400F for 6 to 8 minutes in a single layer, shaking the basket once, until the shrimp are opaque and just curled into a loose C. A tight O means they are overcooked.
4. Toss the cabbage with the juice of one lime, a pinch of salt, and the rest of the cilantro to make a quick slaw.
5. Spread the rice, beans, and corn into four containers, lay the cooled shrimp on top, and keep the slaw and cotija in a separate compartment or small cup so the cabbage stays crunchy.
6. Refrigerate up to 3 days and eat cold. If you insist on warming it, microwave the rice and beans for 60 seconds first, then add the cold shrimp on top.

Tips

• Bone-dry shrimp is the whole trick. Thawed shrimp holds a surprising amount of water, and any moisture left on the surface makes the air fryer steam them into pale rubber instead of searing the spice crust.
• Let both the rice and the shrimp cool to room temperature before you seal a lid. Trapped steam condenses on the underside of the lid and drips back down, and by Tuesday the slaw is a wet mess.
• If you want this warm instead of cold, swap the shrimp for the same weight of chicken thigh strips air fried at 400F for 14 minutes. Protein lands around 44g and it reheats without going tough.

FAQ

Can I use pre-cooked shrimp?

You can, but only warm them for 3 minutes at 350F or they toughen. Raw shrimp is worth the extra two minutes because it picks up the spice rub and holds its snap far better.

How do I know when air fryer shrimp are done?

Watch the shape. A loose C is perfectly cooked, a tight O is overcooked. Most large shrimp get there in 6 to 7 minutes, so start checking early.

Do these bowls keep for a full week?

No. Cooked shrimp is good for 3 days in the fridge, so this covers Monday through Wednesday. Cook a second protein for the end of the week rather than stretching the shrimp.

Can I make this without an air fryer?

Yes. Broil the shrimp on a sheet pan 4 inches from the element for 4 to 5 minutes, flipping once. You get the same char and it happens even faster than the air fryer.

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