Parmesan-Crusted Baked Shrimp
with Buttered Rice and Lemony Mayo
Beautiful shrimp 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.
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.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Lemon
1 tsp
Garlic Powder
¾ cup
Basmati Rice
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
170 g
Green Beans
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Pepper*
½ tsp
Salt*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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 2 tbsp (4 tbsp) butter to a small bowl. Microwave for 3-5 seconds, or until melted.
- Add panko, lemon zest and half the garlic powder to the melted butter. Season with salt and pepper. Stir to coat.
- 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 are cooked through, 6-9 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.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Prep and cook in the same way the recipe instructs you to prep and cook the tilapia. Decrease baking time to 6-9 min.**
