Old Bay Breaded Shrimp and Zucchini Sticks
with Roasted Sweet Potato and Lemon Chive Dipping Sauce- Crustacean/Crustacé
- Mustard
- Wheat
- Egg
- Sulphites
Summer may have come to an end but this shrimp dinner will have you transported back to the shoreline for the evening! This easy Old Bay and lemon mayo breaded shrimp will have dinner on the table in no time.
Ingredients
570 g
Shrimp
(Contains: Crustacean/Crustacé)
680 g
Sweet Potato
1 tbsp
Old Bay Seasoning
(Contains: Mustard)
¾ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Lemon
7 g
Chives
6 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
400 g
Zucchini
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, drain and rinse shrimp, then pat dry with paper towels. Season with pepper. Toss shrimp with 2 tbsp mayo in a medium bowl. Coat shrimp all over with mayo. Set aside. Toss together breadcrumbs and half the Old Bay seasoning in a zip-top bag. Add shrimp to the zip-top bag with breadcrumbs. Seal the bag and shake to coat shrimp.
Lightly oil a foil-lined baking sheet. Arrange shrimp on the baking sheet. Cook in top of oven, until cooked through, 12-14 min.**
While shrimp cooks, cut zucchini into 1/2-inch sticks, then cut sticks into 3 pieces. Season with remaining Old Bay seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then zucchini. Cook, flipping halfway through cooking, until tender-crisp, 5-6 min. Set aside.
Juice half the lemon. Cut the remaining lemon into wedges. Finely chop the chives. Stir together lemon juice, remaining mayo, and half the chives in a small bowl. Season with salt and pepper. Set aside.
Divide sweet potatoes, zucchini sticks and shrimp between plates. Sprinkle over remaining chives. Squeeze over a lemon wedge, to taste. Serve with the lemon chive dipping sauce.
