Shrimp and sweet potato salad cooked in an air <i>fryer</i>
When sweet potatoes meet zucchini, you get a sweet and perfectly crunchy combination. Add to that air-fried shrimp, a healthy cooking method that complements the vegetables beautifully. This makes for a hearty and satisfying salad, served with couscous, fresh cilantro, and lemon.
Ingredients · Servings 4 s
- 1 large sweet potato, peeled and cut into large cubes
- 75 ml (1/3 cup) of olive oil
- 300 g (11 oz) of medium (20-30 count) peeled and deveined shrimp
- 5 ml (1 tsp) of harissa
- 250 ml (1 cup) of water
- 200 g (1 cup) of couscous
- 2.5 ml (1/2 tsp) of ground fennel seeds
- 1 large courgette, cut in half lengthwise and thinly sliced with a mandoline
- 1 lemon, finely grated zest and juice
- 1 French shallot, minced
- 20 g (1/2 cup) of chopped coriander stems and leaves, plus more for serving
Method · 40 min
- In a bowl, coat the sweet potato cubes with 15 ml (1 tbsp) of the oil.
- Place the diced sweet potato in the air fryer basket. Cook at 200°C (400°F) for 20 minutes, or until the sweet potato is cooked through. Transfer to a plate.
- In the same bowl, coat the shrimp with 15 ml (1 tbsp) of the oil and harissa. Season with salt and pepper.
- Place the shrimp in the appliance basket. Cook for 4 minutes or until cooked through.
- Meanwhile, in a small saucepan, bring the water to a boil. Remove from the heat and add the couscous. Cover and let it sit for 5 minutes. Fluff the couscous with a fork. Add the fennel seeds. Season with salt and pepper and mix well.
- Meanwhile, in a large bowl, combine the zucchini with the zest and half the lemon juice. Let it sit for 5 minutes. Drain and return to the bowl.
- In the bowl with the zucchini, add the sweet potato, couscous, shallot, cilantro, and the remaining lemon juice and oil. Mix well. Adjust the seasoning.
- Arrange the couscous salad on a large serving platter. Top with the shrimp and coriander leaves. Serve immediately.
Published in RICARDO Magazine Volume 23, number 4.
Nut-free
Sans lactose
