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 Shrimp)
1 tbsp
Cajun Spice Blend
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Spring Mix
1 tbsp
Worcestershire Sauce
2 tbsp
Sweet Chili Sauce
3 unit
Garlic, cloves
132 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Croutons
(Contains Milk, Wheat)
1 tbsp
Ketchup
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Drain and rinse shrimp, then pat dry with paper towels.
Toss shrimp with 3 tbsp (6 tbsp) mayo and half the Cajun Spice Blend in a large bowl. Season with salt and pepper. Combine panko and remaining Cajun Spice Blend in a shallow dish. Working with 4 shrimp at a time, toss into panko mixture, then transfer to a parchment-lined baking sheet. (NOTE: Use 2 baking sheets for 4 ppl). Repeat in batches until all shrimp are coated.
Drizzle 1 tbsp (2 tbsp) oil over shrimp. (NOTE: For 4 ppl, use 1 tbsp oil per baking sheet.) Bake in the middle of the oven, carefully flipping halfway through, until cooked through and golden-brown, 14-15 min.** (NOTE: For 4 ppl, bake in the middle and bottom of the oven).
Meanwhile, stir together ketchup, sweet chili sauce, Worcestershire sauce and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.) Set aside.
Whisk together remaining mayo, 1 tbsp (2 tbsp) vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper. Add cucumbers, 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!)
