Carb-Wise: Panko-Crusted Baked Shrimp & Zucchini
with Avocado Cream
Cooking time
20 minutes
Servings
2/4
Calories
400 /serving
Follow the trail of breadcrumbs and it will lead you to a shrimp dinner par excellence. Panko mixed with Mexican-inspired spices, to be more precise, provides a crunchy coating for chubby pink shrimp. You’ll slide a baking sheet of zucchini half-moons into the oven to soften at the same time. All that remains to do is whip together our avocado purée and sour cream, for a sauce to stage each serving.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lime
- 4 Heirloom zucchini
- 114g Avocado purée
- 40g Panko
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
4 g
Sodium
1580 mg
Total Carb
36 g
Sugars
10 g
Protein
26 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the zucchini lengthwise; thinly slice crosswise on an angle. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
Prepare the zucchini & shrimp
On a lined sheet pan, toss the zucchini with a drizzle of oil, ½ the spices and S&P. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a large bowl, combine the shrimp, panko, a drizzle of oil, the remaining spices and S&P. Arrange on a second lined sheet pan.
Bake the zucchini & shrimp
Bake the zucchini and shrimp, 6 to 8 min., until the zucchini are tender and the shrimp* are opaque and cooked through.
Make the avocado cream
Meanwhile, in a small bowl, combine the avocado purée, sour cream, lime juice and S&P.
Plate your dish
Divide the avocado cream between your plates and spread out in a circular motion. Top with the zucchini and shrimp. Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
