Old Bay Panko Shrimp and Roasted Zucchini
with Sweet Potato Wedges and Lemon-Chive Dipping Sauce
Summer's here, and this delicious shrimp dinner will transport you to the shoreline for the evening! Our easy shake 'n' bake method gets crispy coated shrimp on the table in no time, so you can relax and enjoy the sunshine.
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 Crustacean/Crustacé)
340 g
Sweet Potato
½ tbsp
Old Bay Seasoning
(Contains Sulphites, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Lemon
7 g
Chives
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
200 g
Zucchini
56 g
Yellow Onion
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with pepper. Add shrimp and 2 tbsp mayo (dbl for 4 ppl) to a medium bowl. Toss to coat shrimp all over. Set aside. Toss together panko and half the Old Bay Seasoning in a zip-top bag. Add shrimp to the zip-top bag with panko. Seal the bag and shake to coat shrimp.
Lightly oil a foil-lined baking sheet. Arrange shrimp on the baking sheet in a single layer. Bake in the top of oven until cooked through, 12-14 min.**
Meanwhile, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl).Cut zucchini into 1/2-inch rounds. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, onions and remaining Old Bay Seasoning. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper, to taste. Set aside.
Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Finely chop chives. Add 1/2 tbsp lemon juice (dbl for 4 ppl), remaining mayo and half the chives to a small bowl. Season with salt and pepper, then stir to combine.
Divide sweet potato wedges, veggies and shrimp between plates. Sprinkle with remaining chives. Squeeze lemon wedge over top, if desired. Serve lemon-chive dipping sauce alongside.
