Panko-Crusted Shrimp
with Potato Wedges and Dilly Cucumber Salad- Shrimp
- Wheat
- Egg
- Mustard
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
This crispy, flaky shrimp dish has an incredible lemony-panko coating. A side of potatoes frites and dilly, creamy cucumber salad make for the perfect pairing.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Russet Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Mini Cucumber
2 tbsp
All-Purpose Flour
(Contains: Wheat)
7 g
Dill
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
Not included in your delivery
¼ cup
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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- Cut potatoes into 1/2-inch wedges.
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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 and pepper, then toss to coat.
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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.)
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Zest, then juice half the lemon. Cut remaining lemon into wedges.
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Finely chop dill.
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Cut cucumber into ¼-inch rounds.
- Peel, then mince or grate garlic.
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Add dill, 1 tsp (2 tsp) lemon zest, ½ tbsp (1 tbsp) lemon juice and half the mayo to a large bowl. Season with salt and pepper, then whisk to combine.
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Add cucumber. Toss to coat. Set aside.
-
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In a shallow bowl add panko and flour, then stir to combine. Set aside.
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In a small bowl, whisk together egg and 2 tbsp (4 tbsp) water. Set aside.
-
-
Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
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Add each piece of shrimp to the egg mixture, then toss to coat.
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Using your hands, transfer shrimp to breadcrumb mixture and firmly press to coat. Coat all sides.
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Transfer shrimp to a plate.
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Heat a large non-stick pan over medium-high heat.
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Meanwhile, line a plate with paper towels.
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When hot, add 1/4 cup (1/2 cup) oil. Carefully add shrimp to the oil. Cook, flipping halfway, until golden brown and cooked through, 2-3 min per side.** (NOTE: Cook in batches for 4 ppl, adding another ¼ cup of oil to the pan, if needed.)
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Using a slotted spoon, carefully transfer each piece of shrimp to a prepared plate.
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- Add remaining mayo, 1/8 tsp (1/4 tsp) garlic and remaining lemon zest to a small bowl. Season with salt and pepper, then stir to combine.
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Divide shrimp, potato wedges and dilly cucumber salad between plates.
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Squeeze a lemon wedge over the shrimp, if desired.
- Serve lemon aioli on the side for dipping.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add each piece of shrimp to the egg mixture, then toss to coat. Using your hands, transfer shrimp to breadcrumb mixture and firmly press to coat. Coat all sides. Transfer shrimp to a plate.
Heat a large non-stick pan over medium-high heat. Meanwhile, line a plate with paper towels. When hot, add 1/4 cup (1/2 cup) oil. Carefully add shrimp to the oil. Cook, flipping halfway, until golden brown and cooked through, 2-3 min per side.** (NOTE: Cook in batches for 4 ppl, adding another ¼ cup of oil to the pan, if needed.) Using a slotted spoon, carefully transfer each piece of shrimp to a prepared plate.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The shrimp was tasty, but some found it needed more seasoning beyond the breadcrumbs.
- Ease of prep: Breading the shrimp was time-consuming and cumbersome for many, with coating adhesion issues.
- Suggestions: Consider separating flour and breadcrumbs, and use egg without water for better coating adhesion.
- Leftovers: Adding lettuce to the cucumber salad made it reminiscent of a barbecue side dish.
