Golden-Crusted BBQ Shrimp Wraps
with Marinated Cabbage and Potato Wedges
Shrimp, topped with crispy shallots, are oven-baked until crisp before being wrapped in flour tortillas and crisp veggies. This wholesome family fave comes with a side of golden potato wedges and a BBQ-riffic dip!
Ingredients: Russet potato • Shrimp • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Red cabbage • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
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)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Russet Potato
1 unit(s)
Mini Cucumber
113 g
Red Cabbage, shredded
28 g
Spring Mix
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Wheat, Crustaceans, Soy, Tree nuts, Egg, Sulphites, Milk, Sesame, Fish, Gluten, Mustard)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
Not included in your delivery
1.33 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add cabbage, vinegar, and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
- Make a small cut in the package of crispy shallots. Gently crush shallots in the package with your hands or a heavy-bottomed pan until shallots are resembling fine crumbs.
- Combine crispy shallot crumbs, panko and 1 tsp (2 tsp) oil in a medium bowl.
- Line a baking sheet with parchment paper.
- Measure out 2 tbsp (4 tbsp) mayo to coat shrimp. (NOTE: Reserve remaining mayo for BBQ-mayo sauce in step 4.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Place in a medium bowl and season with salt, pepper and remaining BBQ Seasoning.
- Add measured mayo and toss to coat. Add crispy shallot mixture and toss to coat. Arrange on prepared baking sheet.
- Roast shrimp in the bottom of the oven until coating is golden-brown and shrimp is cooked through 8-10 min.**
- Meanwhile, thinly slice cucumber. Season with salt and pepper.
- Combine BBQ sauce and remaining mayo in a small bowl. (NOTE: This is your dipping sauce.)
- When shrimp is almost done, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Arrange tortillas on a clean surface. Spread some of the BBQ-mayo sauce down the middle of each tortilla.
- Top with spring mix, marinated cabbage, shrimp and cucumbers.
- Divide potato wedges and wraps between plates.
- Serve with remaining BBQ-mayo dip alongside.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Add shrimp, remaining BBQ seasoning and measured mayo to a medium bowl. Season with salt and pepper, then toss to coat. Add crispy shallot mixture then toss to coat. Arrange shrimp in a single layer on the prepared baking sheet. Bake in the bottom of the oven until cooked through, 8-12 min.**