Panko-Topped Shrimp
with Broccoli, Buttery Green Pea Rice and Lemony Mayo
Crunchy, golden breadcrumbs make this easy baked shrimp a fast family favourite! Our DIY lemony mayo is great dolloped onto the shrimp and served as a dipper for broccoli.
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)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
227 g
Broccoli
56 g
Green Peas
¾ cup
Basmati Rice
1 unit(s)
Lemon
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add rice and peas to the boiling water. Return to a boil, then reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt in a small bowl. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
- Combine panko with 1/2 tbsp (1 tbsp) oil in a large ziptop bag.
- Line a baking sheet with foil.
- Add broccoli, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil to the prepared sheet. Season with pepper, then toss to coat.
- Line another baking sheet with foil.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Add shrimp, remaining garlic salt and reserved lemony mayo (from step 2) to a medium bowl. Season with pepper, then toss to coat.
- Add shrimp to zip-top bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.
- Roast broccoli in the middle of the oven until almost tender, 8-10 min.
- Bake shrimp in the top of the oven until cooked through, 8-12 min.**
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
- Divide salmon, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.
If you've opted for shrimp, combine panko and 1/2 tbsp (1 tbsp) oil in a large ziptop bag instead of a small bowl. Set aside to use in step 4.
Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
Add shrimp, remaining garlic salt and reserved lemony mayo (from step 2) to a medium bowl. Season with pepper, then toss to coat. Add shrimp to zip-top bag, then shake to coat completely. Shake off any excess breading, then arrange shrimp in a single layer on the prepared baking sheet.
Bake shrimp in the top of the oven until cooked through, 8-12 min.**