Golden Breaded Shrimp
with DIY Tartar Sauce and Potato Coins
Our golden breaded shrimp is great pub grub, and it's kid-friendly! Everyone will love the potato coins and zesty DIY tartar sauce for dunking.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
4 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: 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
0.13 tsp
Salt*
5 tsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- Line another baking sheet with parchment.
- Combine breadcrumbs and 1 tsp (2 tsp) oil in a small bowl.
- 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.
- Transfer breadcrumb mixture to a zip-top bag. Add shrimp, then toss to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.
- Bake in the top of the oven until 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 reserved 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 instead of a small bowl. 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. Transfer breadcrumb mixture to a zip-top bag. Add shrimp, then toss to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet. Bake in the top of the oven until cooked through, 8-12 min.**
