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)
7 g
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
113 g
Spring Mix
1 tbsp
Worcestershire Sauce
(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
2 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
2 tbsp
Ketchup
3 unit(s)
Garlic, cloves
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Ciabatta Roll
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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. 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 the top of the 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!)