Garlic Jumbo Shrimp Wedge
with Creamy Cocktail Dressing
This dinner brings two favourite appys together into one super meal; wedge salad and shrimp cocktail. A crispy panko topping and DIY cocktail sauce brings it all together.
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
Jumbo Shrimp
(Contains Shrimp)
4 tbsp
Ketchup
(May contain Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)
2 tbsp
Creamy Horseradish Sauce
(Contains Soy, Egg, Mustard, Sulphites May contain Egg, Fish, Sesame, Crustaceans, Milk, Gluten, Sulphites, Wheat, Soy)
1 unit(s)
Iceberg Lettuce Head
113 g
Baby Tomatoes
113 g
Corn Kernels
2 unit(s)
Green Onion
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Lemon
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Drain and rinse shrimp, then pat dry with paper towels.
- Remove and discard shrimp tails, if desired. Sprinkle over half the Zesty Garlic Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- Add half the Garlic Spread, swirl the pan to melt. Add half the Zesty Garlic Spice Blend, then the panko. Toast, stirring often, until golden-brown, 2-3 min.
- Remove the pan from heat. Season with pepper, then transfer to a small bowl.
- Add remaining Garlic Spread to the same pan (used in step 2), then swirl the pan to melt.
- Add corn. Cook for 2-3 min, stirring occasionally, until slightly charred. Season with salt and pepper.
- Add shrimp to the pan with corn. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Core, then cut lettuce into 4 equal wedges (8 for 4 ppl).
- Halve tomatoes.
- Zest, then juice lemon.
- Thinly slice green onion.
- In another small bowl, add ketchup, half the lemon, Creamy Horseradish and half the green onion.
- To a large bowl, add remaining lemon juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Whisk to combine.
- Add lettuce and tomatoes. Season with salt and pepper, then toss to combine.
- Add lemon zest to the panko-mixture, then stir to combine.
- Divide lettuce and tomatoes between bowls.
- Top with shrimp and corn.
- Drizzle over cocktail sauce.
- Sprinkle over remaining green onions and panko mixture.
