Parmesan-Crusted Baked Shrimp

Name: Parmesan-Crusted Baked Shrimp with Buttered Rice and Lemony Mayo
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 285 g Shrimp; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese, shredded; ½ unit(s) Lemon; 1 tsp Garlic Powder; ¾ cup Basmati Rice; 1 unit(s) Vegetable Broth Concentrate; 2 tbsp Mayonnaise; 2 tbsp Unsalted Butter*; ½ tbsp Oil*; ½ tsp Salt*; ¼ tsp Pepper*; ½ tsp Sugar*; 170 g Green Beans

with Buttered Rice and Lemony Mayo

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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.

Tags:

Family Friendly

Allergens:

Shrimp

•Hvede

•Milk

•Egg

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

¼ cup

Panko Breadcrumbs

¼ cup

Parmesan Cheese, shredded

½ unit(s)

Lemon

1 tsp

Garlic Powder

¾ cup

Basmati Rice

1 unit(s)

Vegetable Broth Concentrate

2 tbsp

Mayonnaise

170 g

Green Beans

Not included in your delivery

2 tbsp

Unsalted Butter*

½ tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories720 kcal

Fat30 g

Saturated Fat11 g

Carbohydrate79 g

Sugar6 g

Dietary Fiber5 g

Protein34 g

Cholesterol220 mg

Sodium1770 mg

Trans Fat0.5 g

Potassium500 mg

Calcium300 mg

Iron3.5 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.

Utensils

•Medium Pot

•Measuring Cups

•Measuring Spoons

•Baking Sheet

•Paper Towel

•Parchment Paper

•Zester

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

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.