Crispy Shrimp with Chile-Lime Salt

Serves 4 to 6
Time 1 hr
Crispy Shrimp with Chile-Lime Salt

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

    <b>Chile-Lime Salt</b>
    1dried chile (like guajillo), stem and seeds removed
    1/4 cupflaky sea salt (like Maldon)
    Zest of 1 lime
    1/2 teaspooncracked black pepper<br><br>
    <b>Cilantro-Lime Aioli</b>
    1 cupmayonnaise or plain Greek yogurt
    2 tablespoonsfinely chopped cilantro
    1 teaspoonrice vinegar
    Zest and juice of 1 lime
    2 clovesgarlic, minced
    1/2 teaspoonground black pepper
    1/4 teaspoonkosher salt<br><br>
    1/2 package (1-pound)frozen Agedama Panko Shrimp
    1/2lime, plus extra wedges for serving
    1 cuproughly chopped cilantro
    2green onions, thinly sliced (optional)
    1jalapeño pepper, thinly sliced
    1Fresno pepper, thinly sliced

Exclusively for Prime members in select ZIP codes.

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.