Crunchy Ranch Shrimp
Mashed Potatoes and Tomato-Walnut Arugula Salad
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 cups panko breadcrumbs
- 1 (1-oz) envelope Ranch dressing mix
- ½ cup all-purpose flour
- 3 large eggs
- 1½ lb peeled and deveined, large raw shrimp
Instructions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Combine breadcrumbs and Ranch mix in a shallow bowl. Place flour in a second bowl. Beat eggs lightly in a third bowl.
- Dip shrimp in flour, and then in egg mixture, letting excess drip off. Dredge shrimp in breadcrumb mixture, pressing to adhere. Place coated shrimp on prepared baking sheet. Coat shrimp with cooking spray.
- Bake 12 to 15 minutes or until shrimp turn pink and are firm.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 (5-oz) pkg arugula
- 1 pint grape tomatoes, halved
- ½ cup chopped walnuts
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Cook potatoes according to package directions.
- Toss together arugula, tomatoes, nuts, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
221
|
238
|
459
|
| Fat (g) | 3 | 16 | 19 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 22 | 5 | 27 |
| Carb (g) | 25 | 22 | 47 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 554 | 490 | 1044 |
Quick & Healthy Meal Plan
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