Air Fryer Panko Shrimp Rice Bowl
This Air Fryer Panko Shrimp Rice Bowl is an easy high-protein pescatarian meal featuring crispy shrimp, fluffy jasmine rice, fresh cucumbers, edamame, and a spicy mayo drizzle. Perfect for meal prep, busy weeknights, or anyone looking for a satisfying meal with 46g of protein per serving.
Ingredients
For the Shrimp
- 12 oz large shrimp peeled, deveined, and tails removed
- 1/4 cup panko breadcrumbs
- 1-2 tbsp kewpie mayo
- 1/2 tsp creole seasoning
- cooking spray
For the Rice Bowl
- 2 cups cooked jasmine rice
- 2 persian cucumbers sliced
- 1/2 cup shelled edamame
- Furikake seasoning
- green onion sliced
Optional Spicy Sauce
- 1-2 tbsp kewpie mayo
- 1-2 tbsp sriracha
Instructions
- Pat the shrimp dry with paper towels and remove the tails if needed. Chop the shrimp into bite-sized pieces.
- In a medium bowl, combine the shrimp, Kewpie mayonnaise, panko breadcrumbs, and Creole seasoning. Mix until evenly coated.
- Line the air fryer basket with parchment paper. Spread the shrimp mixture into an even layer and lightly spray the top with cooking spray.
- Air fry at 375°F for 10 to 12 minutes, flipping or stirring halfway through cooking, until golden brown and cooked through.
- Divide the cooked rice, cucumber, edamame between two bowls.
- Mix together the Kewpie mayo and sriracha to make the optional spicy sauce. Drizzle over the bowls.
- Garnish with green onions and furikake seasoning. Serve immediately.
Notes
Nutrition values are estimates and will vary based on ingredients used.