Breaded Shrimp Platter
with Seasoned Wedges and Cheesy Zucchini Coins
Finger food at it's finest – may we present you with our Breaded Shrimp Platter! Panko-crusted shrimp gets served up with mind-blowing Parmesan-coated zucchini coins and chicken-salted potato wedges. Wash those hands and dig in!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ tbsp
Seasoned Salt
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
460 g
Russet Potato
1 tbsp
Chicken Salt
4 tbsp
Ketchup
200 g
Zucchini
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Cut potatoes into 1/4-inch wedges.
Add potatoes, chicken salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While wedges roast, add zucchini, half the seasoned salt and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet, then toss to coat. Roast in the bottom of the oven until golden-brown, 12-14 min. Sprinkle Parmesan over zucchini halfway through roasting.
While zucchini coins roast, combine panko and remaining seasoned salt in a shallow dish. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp and half the mayo to a large bowl, then toss to coat. Working with 6 shrimp at a time, add shrimp to panko mixture, flipping to coat. Transfer breaded shrimp to a plate. Repeat in batches until all shrimp are coated.
Heat a large non-stick pan over medium heat. When hot, add 3 tbsp oil, then shrimp. Cook, carefully flipping halfway through, until golden-brown and cooked through, 2-3 min. per side.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 3 tbsp oil per batch.)
Divide breaded shrimp, seasoned wedges and cheesy zucchini coins between plates. Serve ketchup and remaining mayo on the side for dipping.
