Crispy Panko Shrimp Wraps
with cucumber & tomato
Tags:
Calorie Smart
•Super Quick
Allergens:
Wheat
•Crustaceans
•Egg
•Mustard
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
150 grams
Prawns
(Contains Crustaceans)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Lime
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Cucumber
2 unit(s)
Tomato
1 sachet(s)
Dried Chilli Flakes
Nutrition Values
Energy (kJ)2673 kJ
Energy (kcal)639 kcal
Fat26.4 g
of which saturates6.6 g
Carbohydrate76.5 g
of which sugars7.6 g
Dietary Fiber0 g
Protein39.2 g
Cholesterol0 mg
Salt3.44 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Instructions
1
- Preheat the oven to 200°C.
- Pat the shrimp dry with kitchen paper, then transfer to a bowl and season with salt and pepper.
- Coat first with a third of the mayonnaise and then coat with the panko.
- Melt a knob of butter in a frying pan over medium-high heat and fry the shrimp for 4 - 6 minutes or until golden-brown (see Tip).
Tip: fry the rest of the panko as well to use later as garnish.
2
- Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes.
- Cut the lime into wedges.
- Cut the tomato into small cubes.
- Half the cucumber lengthwise and then slice.
3
• Divide the cucumber and tomato over the tortillas (TIP).
• Place the shrimps on top and drizzle over aioli.
• Serve with the lime wedges.
Tip: Prefer warm tortillas? Heat them briefly in a pan or microwave before serving.
