Crispy Panko Shrimp Wraps
with crispy onions, apple slaw & tomato
You'll give the shrimp an extra crunch with panko, a Japanese breadcrumb which has a large grain and coarse texture.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Schaaldieren)
15 g
Panko breadcrumbs
(Contains Tarwe)
25 g
Mayonnaise
(Contains Mosterd, Ei)
1.5 piece
Tomato
100 g
Rainbow slaw mix
½ piece
Apple
15 g
Crispy fried onions
(Contains Tarwe May be present Sesamzaad, Gluten, Pinda's, Noten)
3 piece
Mini tortillas
(Contains Tarwe May be present Soja, Mosterd)
Not included in your delivery
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] butter
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- 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, then coat with the panko.
Tip: the oven will be used later to heat the tortillas, but you can also do this in the microwave if preferred. In this case, you can skip preheating the oven.
- 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).
- In the meantime, core and dice the apple.
- Dice the tomato.
Tip: fry the rest of the panko as well to use later as garnish.
- Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes (see Tip).
- In a salad bowl, combine the apple with the slaw mix, the honey, the white balsamic vinegar and the rest of the mayonnaise.
- Season to taste with salt and pepper.
Tip: if using the microwave, transfer the tortillas to a microwave-safe plate and heat for 30 second intervals until done.
- Top the tortillas with the slaw, the panko shrimp and the tomato.
- Garnish with the crispy onions to finish.