avec sauce pour fruits de mer maison
Ingrédients : Crevette • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Carottes • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Ketchup (pâte de tomates, eau, sucres (sucre, glucose-fructose), vinaigre, sel, assaisonnement, oignon en poudre, épices, acide citrique, sorbate de potassium, benzoate de sodium) • Croutons (farine de blé, huile végétale, sucres (sucre, lactose), farine de riz, sel, levure, poudre d'ail, herbes, extrait de levure, arôme naturel (contient du lait), silice, phosphate tricalcique) (lait, blé) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Sauce Worcestershire (eau, sucres (sucre, mélasse de fantaisie), sauce worcestershire concentrée (vinaigre, mélasse blackstrap, glucose, eau, caramel, ail en poudre, sucre, épices, tamarin, arôme naturel), vinaigre, sel, épices, arôme naturel, sorbate de potassium) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Ail • Mélange d’épices cajun (poudre de paprika, sel, poudre d'ail, épices, herbes, oléorésine de paprika, huile de canola, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Crevettes
570 g
Mélange d'épices cajun
5 g
Chapelure panko
0.33 cup
Mayonnaise
4 tbsp
Mélange printanier
113 g
Sauce Worcestershire
0.5 tbsp
Sauce au chili doux
2 tbsp
Ketchup
1 tbsp
Gousses d'ail
1 unit(s)
Carotte, en juliennes
56 g
Vinaigre de vin blanc
1 tbsp
Croûtons
28 g
Sel*
0.06 tsp
Huile*
2 tbsp
Sucre*
1 tsp
Poivre*
0.06 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce
- Peel, then mince or grate garlic.
- Drain and rinse shrimp, then pat dry with paper towels.
- Line a baking sheet with parchment paper. (NOTE: For 4 servings, line 2 baking sheets.)
- To a large bowl, add shrimp, 3 tbsp (6 tbsp) mayo and half the Cajun Spice Blend. Season with salt and pepper, then toss to coat.
- In a shallow dish, combine panko and remaining Cajun Spice Blend.
- Working with 4 shrimp at a time, toss into panko mixture, then transfer to the parchment-lined baking sheet. (NOTE: For 4 servings, divide shrimp between baking sheets.)
- Repeat in batches until all shrimp are coated.
- Drizzle 1 tbsp (2 tbsp) oil over shrimp. (NOTE: For 4 servings, use 1 tbsp oil per baking sheet.)
- Bake in the middle of the oven for 14-15 min, carefully flipping halfway through, until cooked through.** (NOTE: For 4 servings, bake in the middle and bottom of the oven.)
- Meanwhile, in a small bowl, stir together half the ketchup (use all for 4 servings), sweet chili sauce, half the Worcestershire sauce (use all for 4 servings) and 1/4 tsp (1/2 tsp) garlic.
- In a medium bowl, whisk together remaining mayo, vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add carrots, spring mix and croutons. Toss together.
- Divide chopped salad between plates. Top with popcorn shrimp. (NOTE: Shrimp will be very hot. Set aside to cool slightly, if needed.)
- Serve DIY seafood sauce alongside for dipping.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
730
kcal
Calories
41
g
Fat
6
g
Saturated Fat
43
g
Carbohydrate
14
g
Sugar
2
g
Dietary Fiber
45
g
Protein
390
mg
Cholesterol
2480
mg
Sodium
0.2
g
Trans Fat
650
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
