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Baked Coconut Shrimp and Shishito Peppers with Lemon Garlic Aioli

The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

Baked Coconut Shrimp and Shishito Peppers with Lemon Garlic Aioli is perfect for game day!

Coconut Shrimp and Roasted Shishito Peppers

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 all of your fall tailgates.

Coconut Shrimp and Roasted Shishito Peppers
Baked Coconut Shrimp and Shishito Peppers with Lemon Garlic Aioli
Cook time:
16min
Prep time:
5min
Total time:
21min

Servings:
4

Ingredients

For the Shrimp and Shishitos

  • 1 package Heinen’s frozen breaded coconut shrimp
  • 8 oz. shishito peppers
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

For the Lemon Garlic Aioli

  • 1 cup mayonnaise
  • 4 cloves garlic, minced
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Lemon wedges, for serving

Instructions

  1. 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 shishito peppers on the tray, then sprinkle with garlic powder, salt and pepper. Bake for 16 minutes.
  2. 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.
  3. Serve the coconut shrimp and roasted shishito peppers on a large plate with the garlic aioli. Serve with lemon wedges.

Coconut Shrimp and Roasted Shishito Peppers

 

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