Golden Breaded Shrimp
with DIY Tartar Sauce and Potato Coins
Pub grub and kid-friendly themes combine in our golden breaded shrimp! Everyone will love the zesty DIY tartar sauce paired with roasted potato coins for dunking!
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 Shrimp)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
350 g
Yellow Potato
90 mL
Dill Pickle, sliced
1 unit(s)
Zucchini
1 unit(s)
Lemon
Not included in your delivery
5 tsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes 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 salt, pepper and half the Zesty Garlic Blend. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, measure out 2 tbsp (4 tbsp) mayo to coat shrimp. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)
- Combine breadcrumbs and 1 tsp (2 tsp) oil in a zip-top bag.
- Line another baking sheet with parchment.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Place shrimp, remaining Zesty Garlic Blend and measured mayo in a medium bowl. Season with salt and pepper, then toss to coat.
- Add shrimp to bag with breadcrumbs, then toss to coat completely.
- Shake off any excess breading, then arrange in a single layer on the prepared sheet.
- Roast in the top of the oven until breadcrumbs are golden and shrimp is cooked through, 8-12 min.**
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain pickles. Very finely chop 2 tbsp (4 tbsp).
- Add remaining mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest to a medium bowl. (NOTE: Reference zest guide.)
- Season with pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 4-5 min.
- Divide shrimp, potato coins, zucchini and remaining pickles between plates.
- Serve DIY tartar sauce alongside for dipping.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get shrimp, line another baking sheet with parchment. Combine breadcrumbs and 1 tsp (2 tsp) oil in a zip-top bag. Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
Add shrimp, remaining Zesty Garlic Blend and measured mayo to a medium bowl. Season with salt and pepper, then toss to coat. Add shrimp to the bag with breadcrumb mixture, then toss to coat completely. Shake off any excess breading, then arrange coated shrimp in a single layer on the prepared baking sheet. Bake in the top of the oven until cooked through, 8-12 min.**