Shrimp Cornbread Mini-Muffins & Red Pepper Aioli

Name: Shrimp Cornbread Mini-Muffins & Red Pepper Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Muffins:; Packaged Cornbread Mix; 1/2 cup Shredded Cheddar Cheese; 1 pound Medium Shrimp, peeled, deveined, then diced; 3 Tablespoons Cajun Seasoning (or a mixture of Salt, Cayenne Pepper and Garlic Powder to taste); 1 large shallot, minced; 1/4 stick butter; 1 clove garlic, minced; 8 green onions, minced; Roasted Red Pepper Aioli:; 2 whole Red Bell Peppers; 3/4 cup Mayonnaise; 1/2 Whole Lemon, Juiced; 1/2 Teaspoons Kosher Salt; 2 Tablespoon Sriracha; 3 Bird's Eye (Thai) Chili Peppers

Servings: persons

Muffins:
Packaged Cornbread Mix
1/2 cup Shredded Cheddar Cheese
1 pound Medium Shrimp, peeled, deveined, then diced
3 Tablespoons Cajun Seasoning (or a mixture of Salt, Cayenne Pepper and Garlic Powder to taste)
1 large shallot, minced
1/4 stick butter
1 clove garlic, minced
8 green onions, minced
Roasted Red Pepper Aioli:
2 whole Red Bell Peppers
3/4 cup Mayonnaise
1/2 Whole Lemon, Juiced
1/2 Teaspoons Kosher Salt
2 Tablespoon Sriracha
3 Bird's Eye (Thai) Chili Peppers

1
Preheat oven to 400 F.
2
Prepare cornbread mix according to directions on the package.
3
Blend the cheese with the cornbread mix.
4
Peel clean and dice the shrimp. Then, in a separate bowl toss the shrimp with the Cajun seasoning.
5
Saute onion in butter until tender. Add garlic, shrimp, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes.
6
Prepare cornbread mix according to the directions on the package. Add shrimp mixture, stir well. Bake at 350u00b0F for ten minutes.
7
Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter.
8
While cornbread is cooking prepare the aioli.
9
Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds.
10
Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt, Sriracha and Thai chilis.
11
Blend until smooth.
12
Serve the roasted red pepper aioli with the Cornbread Mini-Muffins.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Muffins:, Packaged Cornbread Mix, 1/2 cup Shredded Cheddar Cheese, 1 pound Medium Shrimp, peeled, deveined, then diced, and more.

Yes, Shrimp Cornbread Mini-Muffins & Red Pepper Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!