For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- Using a paper towel, pat shrimp dry. In large bowl, add shrimp and mayo; toss to coat.
- Place coating mix in shallow dish. Using tongs or your hands, add shrimp one piece at a time, rotating the dish and pressing the mix lightly to coat the shrimp.
- Place shrimp on racks, leaving some space between each piece. Bake 8 min, or until golden and cooked through. Let rest on racks 2 min before removing.
- Meanwhile, using 4-in-1 Mandoline fitted with 1.5 mm slicer plate, thinly slice cabbage; you should have about 5 cups. In large bowl, add cabbage, carrots, seeds, oil, vinegar, and maple syrup. Toss well to combine. Season with salt and pepper. Serve alongside shrimp.
For an extra crispy coating, spray coated shrimp with oil before baking. Do not spray over Sheet Pan Liner.
Serve with 1⁄2 cup rice.
Per serving: Calories 360, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 25 g (Fiber 4 g, Sugars 6 g), Protein 25 g.
15 min
4 servings
$3.65/serving
15 min4 servings$3.65/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- Using a paper towel, pat shrimp dry. In large bowl, add shrimp and mayo; toss to coat.
- Place coating mix in shallow dish. Using tongs or your hands, add shrimp one piece at a time, rotating the dish and pressing the mix lightly to coat the shrimp.
- Place shrimp on racks, leaving some space between each piece. Bake 8 min, or until golden and cooked through. Let rest on racks 2 min before removing.
- Meanwhile, using 4-in-1 Mandoline fitted with 1.5 mm slicer plate, thinly slice cabbage; you should have about 5 cups. In large bowl, add cabbage, carrots, seeds, oil, vinegar, and maple syrup. Toss well to combine. Season with salt and pepper. Serve alongside shrimp.
For an extra crispy coating, spray coated shrimp with oil before baking. Do not spray over Sheet Pan Liner.
Serve with 1⁄2 cup rice.
Per serving: Calories 360, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 170 mg, Sodium 540 mg, Carbohydrate 25 g (Fiber 4 g, Sugars 6 g), Protein 25 g.
