Island Shrimp and Banana Peppers

Cilantro Rice and Pineapple


  • 1 (14-oz) pkg frozen popcorn shrimp
  • 1½ Tbsp minced garlic
  • 2 Tbsp butter
  • ½ cup banana pepper rings, drained
  • ½ red bell pepper, thinly sliced into long strips
  • ½ (12-oz) bottle garlic aioli


  1. Bake popcorn shrimp according to package directions. Arrange on a small platter; cover to keep warm.
  2. Meanwhile, sauté garlic in melted butter over medium heat in a large skillet until fragrant. Add banana pepper rings and bell pepper strips; cook just until thoroughly heated. Drizzle over shrimp.
  3. Drizzle desired amount of garlic aioli over shrimp. Serve additional aioli on the side.

Side Dish Ingredients

  • 1 pkg boil-in-bag long-grain white rice
  • 1 Tbsp butter
  • 2 Tbsp chopped fresh cilantro
  • 1 (10-oz) container pineapple chunks

Side Dish Instructions

  1. Cook rice according to package directions. Toss with butter in a bowl until melted. Season with salt and pepper to taste. Stir in cilantro.
  2. Serve pineapple on each plate.

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