Parmesan-Crusted Baked Shrimp
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Parmesan-Crusted Baked Shrimp

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.

Tags:
Family Friendly
Allergens:
Shrimp
Wheat
Milk
Egg
Mustard

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

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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 Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

170 g

Green Beans, trimmed

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Pepper*

½ tsp

Salt*

½ tsp

Sugar*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories730 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate82 g
Sugar6 g
Dietary Fiber5 g
Protein35 g
Cholesterol230 mg
Sodium1870 mg
Trans Fat1 g
Potassium550 mg
Calcium250 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 Spoons
Measuring Cups
Parchment Paper
Zester
Baking Sheet
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice
1
  • 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.
Prep shrimp
2
  • 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 shrimp and cook green beans
3
  • 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.
Make lemony mayo
4
  • 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.
Finish and serve
5
  • 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.
6

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.**

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