Savory Shrimp And Pecan Bake Recipe

About this recipe

This hearty and flavorful shrimp bake combines tender shrimp, crunchy pecans, and a creamy base for a satisfying pescatarian dinner. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 200 g Livyor Raw Sunflower Seeds
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 kg Akar Powder Salt
• 1 kg Nutty Yogi Oats Flour (Gluten Free)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large mixing bowl, combine 2 cups of cooked shrimp, 2 cups of chopped green capsicum, 1/2 cup of finely chopped sunflower seeds, 1 cup of mayonnaise, 2 tablespoons of lemon juice, 1 finely chopped onion, and 1/2 teaspoon of salt. Mix well until all ingredients are evenly coated.
3. 3. Transfer the mixture into a greased baking dish, spreading it out evenly.
4. 4. In a small bowl, mix 1/2 cup of oats flour with the remaining 1/4 cup of chopped sunflower seeds. Sprinkle this mixture evenly over the top of the shrimp mixture.
5. 5. Top the dish with 1/2 cup of parmesan cheese, spreading it evenly over the oats flour layer.
6. 6. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your savory shrimp and pecan bake!