Popcorn Shrimp and Chopped Salad
with DIY Seafood Sauce
Takeout, Fakeout! Enjoy this oven-fried popcorn shrimp with a DIY shrimp sauce at home! The perfect side for this weeknight winner is a light and creamy chopped salad.
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)
1 tbsp
Cajun Seasoning
(Contains Sulphites)
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
113 g
Spring Mix
1 tbsp
Worcestershire Sauce
2 tbsp
Sweet Chili Sauce
1 tbsp
Ketchup
3 g
Garlic
80 g
Tomato
66 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
1 tsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce.In Step 4, use this garlic guide to determine what garlic level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Cut tomatoes into 1/2-inch pieces. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half-moons. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.
Toss shrimp with 3 tbsp mayo (dbl for 4 ppl) and half the Cajun seasoning in a large bowl. Season with salt and pepper. Combine panko and remaining Cajun seasoning in a shallow dish. Working with 4 shrimp at a time, toss into panko mixture, then transfer to a baking sheet (NOTE: Use two baking sheets for 4ppl). Repeat in batches until all shrimp are coated.
Drizzle 1 tbsp oil (dbl for 4 ppl) over shrimp. (NOTE: For 4 ppl, use 1 tbsp oil per baking sheet.) Bake in the middle of the oven, until cooked through and golden-brown, 14-15 min.** (NOTE: for 4 ppl bake in the middle and bottom of the oven).
Meanwhile, cut ciabatta into 1/2-inch pieces. Toss ciabatta pieces with 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Toast in top of oven, stirring halfway through, until lightly golden, 2-4 mins. Meanwhile, stir together ketchup, sweet chili sauce, Worcestershire sauce and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. (NOTE: Reference Garlic Guide.) Set aside.
Whisk together remaining mayo, 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, cucumber, spring mix and croutons. Toss together.
Divide popcorn shrimp and chopped salad between plates. Serve with seafood sauce for dipping. (NOTE: Shrimp will be very hot! Set aside to cool slightly before digging in!)
