Golden Breaded Shrimp
with DIY Tartar Sauce and Potato Coins
Pub-grub and kid-friendly combine in our golden breaded shrimp! Everyone will love the zesty DIY tartar sauce paired with roasted potato coins for dunking!
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)
½ cup
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
7 g
Yellow Potato
90 mL
Dill Pickle, sliced
1 unit(s)
Zucchini
1 unit(s)
Lemon
Not included in your delivery
5 tsp
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.Zest Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) zesty! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, in a large bowl, measure out 2 tbsp (4 tbsp) mayo to coat shrimp. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)Combine breadcrumbs, 1 tsp (2 tsp) oil, remaining Zesty Garlic Blend, salt and pepper in a shallow bowl.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add to bowl with mayo. Toss to coat. Working with 4-5 shrimp at a time, toss into breadcrumb mixture, then transfer to another parchment-lined baking sheet. Repeat in batches until all shrimp are coated. Roast in the top of the oven until breadcrumbs are golden and shrimp are cooked through, 12-16 min.**
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Zest, then juice half the lemon. Cut remaining lemon into wedges.Drain pickles. Very finely chop 2 tbsp (4 tbsp).
Add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest to a medium bowl. (NOTE: Reference zest guide.) Season with pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.
Divide shrimp, potato coins, zucchini and remaining pickles between plates. Serve DIY tartar sauce alongside for dipping. Squeeze a lemon wedge over top, if desired.
