Baked Coconut Shrimp and Shishito Peppers with Lemon Garlic Aioli
Incredibly easy to make with only a few ingredients, including Heinen’s frozen breaded coconut shrimp, this unique and shareable appetizer is loaded with flavor and sure to be a hit at any occasion!
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Baked Coconut Shrimp and Shishito Peppers with Lemon Garlic Aioli
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 package Heinen’s frozen breaded coconut shrimp
8 oz. shishito peppers
1 tsp. Heinen's garlic powder
1 tsp. salt divided
1 tsp. pepper divided
1 cup mayonnaise
4 cloves garlic, minced
2 Tbsp. lemon juice
Lemon wedges, for serving
Directions
- Preheat the oven to 425˚F. Line a baking sheet with foil and grease with cooking spray. Arrange Heinen’s frozen breaded coconut shrimp and the shishito peppers on the tray, then sprinkle with garlic powder, salt and pepper. Bake for 16 minutes.
- While the shrimp and peppers are cooking, combine the mayonnaise, garlic, lemon juice, salt and pepper. Mix well until smooth. Refrigerate until ready to serve.
- Serve the coconut shrimp and roasted shishito peppers on a large plate with the garlic aioli and lemon wedges.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 425˚F. Line a baking sheet with foil and grease with cooking spray. Arrange Heinen’s frozen breaded coconut shrimp and the shishito peppers on the tray, then sprinkle with garlic powder, salt and pepper. Bake for 16 minutes.
- While the shrimp and peppers are cooking, combine the mayonnaise, garlic, lemon juice, salt and pepper. Mix well until smooth. Refrigerate until ready to serve.
- Serve the coconut shrimp and roasted shishito peppers on a large plate with the garlic aioli and lemon wedges.
