Sold in a value pack, the Agedama Panko Shrimp are fully cooked and have a crispy, tempura-style coating that stays incredibly crunchy after heating. Instead of making the chile-lime salt, you can substitute 365 by Whole Foods Market Chile Lime Seasoning in its place. Save the remainder of the frozen shrimp for making quick shrimp tacos, shrimp and rice bowls, topping a salad, or serving with Buffalo, cocktail or tartar sauce.
Ingredients
Method
Preheat oven to 400°F.
Make the chile-lime salt: In a blender, break up the dried chile into fine pieces. Add salt, lime zest and pepper. Pulse a few times to blend. Transfer two tablespoons to a small bowl and the remainder to a small serving bowl. Set aside.
Make the cilantro-lime aioli: In a small bowl, whisk together mayonnaise, cilantro, rice vinegar, lime zest and juice, garlic, pepper and salt. Set aside.
Place frozen shrimp on a baking sheet and bake for 18–20 minutes until crispy.
Once cooked, place shrimp in a large bowl and squeeze 1 lime half over the shrimp and toss with 2 tablespoons chile-lime salt. Transfer to a serving platter and top with cilantro, green onions and jalapeño and Fresno peppers. Serve with garlic aioli, lime wedges and extra chile-lime salt on the side.