Golden-Crusted BBQ Shrimp Wraps
with Marinated Cabbage and Potato Wedges
Shrimp, topped with crispy shallots, are oven-baked until crisp before being wrapped in flour tortillas and crisp veggies. This wholesome family fave comes with a side of golden potato wedges and a BBQ-riffic dip!
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)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Mini Cucumber
113 g
Red Cabbage, shredded
28 g
Spring Mix
28 g
Crispy Shallots
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Salt*
1.33 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. 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 bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add cabbage, vinegar, and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
- Make a small cut in the package of crispy shallots. Gently crush shallots in the package with your hands or a heavy-bottomed pan until shallots are in fine crumbs.
- Combine crispy shallot crumbs, panko and 1 tsp (2 tsp) oil in a medium bowl.
- Line a baking sheet with parchment paper.
- Measure out 2 tbsp (4 tbsp) mayo to coat shrimp. (NOTE: Reserve remaining mayo for BBQ-mayo sauce in step 4.)
- Pat shrimp dry with paper towels. Add shrimp, measured mayo and remaining BBQ seasoning to prepared baking sheet. Season with salt, pepper and toss to coat.
- Top with crispy shallot mixture, pressing down gently to adhere.
- Roast shrimp in the bottom of the oven until topping is golden-brown and tilapia is cooked through 5-8 min.**
- Meanwhile, thinly slice cucumber. Season with salt and pepper.
- Combine BBQ sauce and remaining mayo in a small bowl. This is your dipping sauce.
- When shrimp is almost done, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Arrange tortillas on a clean surface. Spread some of the BBQ-mayo sauce down the middle of each tortilla.
- Top with spring mix, marinated cabbage, shrimp and cucumbers.
- Divide potato wedges and wraps between plates.
- Serve with remaining BBQ-mayo dip alongside.
If you've opted to get shrimp, Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Pat shrimp dry with paper towels. Add shrimp, measured mayo and remaining BBQ seasoning to prepared baking sheet. Season with salt, pepper and toss to coat. Top with crispy shallot mixture, pressing down gently to adhere.
Cook the shrimp as the the recipe instructs you to cook the tilapia. Then decrease roasting time to 5-8 min.**