Parmesan-Crusted Baked Shrimp
with Buttered Rice and Lemony Mayo
Beautiful shrimp fillets topped with Parmesan and a generous heap of herbed panko bake to perfection! A touch of lemon mayo takes this fish dinner to the next level, and basmati rice and green beans are simple, satisfying sides.
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)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ unit(s)
Lemon
1 tsp
Garlic Powder
¾ cup
Basmati Rice
1 unit(s)
Vegetable Broth Concentrate
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Green Beans
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Preheat the oven to 450˚F.Wash and dry all produce. Stir together rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Cover and bring to a simmer over high heat. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl).Add panko, lemon zest, half the garlic powder and softened butter to a small bowl. Season with salt and pepper. Use a fork to mash until combined.Pat shrimp dry with paper towels. Season with salt and pepper. Arrange on a parchment-lined baking sheet. Sprinkle Parmesan over shrimp, then top with panko mixture, pressing down gently to adhere.
Bake in the top of the oven until crust is golden-brown and shrimp is cooked through, 5-8 min.**Meanwhile, trim green beans. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then green beans. Cover and cook, stirring occasionally, until golden-brown, 4-6 min. Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.
Meanwhile, add mayo, 2 tsp (4 tsp) lemon juice and 1/2 tsp (1 tsp) sugar to another small bowl. Season with salt and pepper, then stir to combine.
Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts. Divide buttered rice and green beans between plates. Top rice with baked shrimp.Drizzle lemony mayo over top.
