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Breaded Shrimp Platter
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Breaded Shrimp Platter

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!

Tags:
Family Friendly
Allergens:
Crustacean/Crustacé
Wheat
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories970 kcal
Fat63 g
Saturated Fat9 g
Carbohydrate71 g
Sugar13 g
Dietary Fiber5 g
Protein33 g
Cholesterol220 mg
Sodium3330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Shallow Dish
Strainer
Large Non-Stick Pan

Instructions

Prep veggies
1

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.

Roast wedges
2

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.)

Roast cheesy zucchini coins
3

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.

Prep shrimp
4

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.

Cook shrimp
5

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.)

Finish and serve
6

Divide breaded shrimp, seasoned wedges and cheesy zucchini coins between plates. Serve ketchup and remaining mayo on the side for dipping.