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American Recipes
Buffalo Tossed Shrimp

Buffalo Tossed Shrimp

with DIY Ranch and Sweet Potato Fries

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Buffalo buttered shrimp get sandwiched between tender rolls and slathered in DIY ranch. A side of sweet potato fries brings the dish together, yummy!

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



2 piece

Artisan Roll


¼ cup

Hot Sauce

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

7 g


3 tbsp

Sour Cream


1 tbsp

White Wine Vinegar


56 g

Spring Mix

340 g

Sweet Potato

Not included in your delivery

2 tbsp

Unsalted Butter*




¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1170 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate168 g
Sugar11 g
Dietary Fiber8 g
Protein34 g
Cholesterol255 mg
Sodium2810 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Paper Towel
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.


While sweet potato roasts, thinly slice chives. Drain, then pat shrimp dry with paper towels.


Add the chives, mayo, sour cream, and 1 tbsp vinegar (dbl for 4 ppl) to a small bowl. Stir to combine. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min. Add hot sauce to the pan. Cook, stirring occasionally, until shrimp are coated and hot butter sauce thickens slightly, 2-3 min.**


Split rolls slightly open and arrange them on another baking sheet, open-side up. Toast in top of oven, until golden-brown, 5-6 min (TIP: Keep your eye on the rolls, so they don't burn!)


Spread 1 tbsp ranch between each roll, then add spring mix and buffalo shrimp. Serve with sweet potato wedges and remaining ranch for dipping.