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Panko-Topped Shrimp

Panko-Topped Shrimp

with Broccoli, Buttery Green Pea Rice and Lemony Mayo
3.5(4)
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Calories
: 
810 kcal
Protein
: 
35g protein
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Wheat
  • Egg
  • Mustard
  • Milk
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Tree nuts
  • May contain traces of allergens
  • Crustaceans
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shrimp

(Contains: Shrimp)

1 tsp

Garlic Salt

(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

4 tbsp

Mayonnaise

(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)

227 g

Broccoli

56 g

Green Peas

¾ cup

Basmati Rice

1 unit(s)

Lemon

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.06 tsp

Salt*

0.13 tsp

Pepper*

Calories810 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber7 g
Protein35 g
Cholesterol220 mg
Sodium1710 mg
Trans Fat0.5 g
Potassium700 mg
Calcium175 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Cups
•Small Bowl
•Measuring Spoons
•Baking Sheet
•Aluminum Foil

Cooking Steps

PDF
Cook rice
1
  • Add rice and peas to the boiling water. Return to a boil, then reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
  • Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt in a small bowl. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
  • Combine panko with 1/2 tbsp (1 tbsp) oil in a large ziptop bag.
Season broccoli
3
  • Line a baking sheet with foil.
  • Add broccoli, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil to the prepared sheet. Season with pepper, then toss to coat.
Prep salmon
4
  • Line another baking sheet with foil.
  • Using a strainer, drain and rinse shrimp. Pat dry with paper towels. 
  • Add shrimp, remaining garlic salt and reserved lemony mayo (from step 2) to a medium bowl. Season with pepper, then toss to coat. 
  • Add shrimp to zip-top bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet. 
Bake broccoli and salmon
5
  • Roast broccoli in the middle of the oven until almost tender, 8-10 min.
  • Bake shrimp in the top of the oven until cooked through, 8-12 min.**
Finish and serve
6
  • Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
  • Divide salmon, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.
7

If you've opted for shrimp, combine panko and 1/2 tbsp (1 tbsp) oil in a large ziptop bag instead of a small bowl. Set aside to use in step 4.

8

Using a strainer, drain and rinse shrimp. Pat dry with paper towels. 
Add shrimp, remaining garlic salt and reserved lemony mayo (from step 2) to a medium bowl. Season with pepper, then toss to coat. Add shrimp to zip-top bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.

9

Bake shrimp in the top of the oven until cooked through, 8-12 min.**

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