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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!

Tags:SpicyQuick Prep
Allergens:Crustacean/CrustacéWheat/BléEgg/OeufMustard/MoutardeMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 unit

Sub Roll

(ContainsWheat/Blé)

¼ cup

Hot Sauce

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Chives

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Spring Mix

510 g

Sweet Potato

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat47 g
Saturated Fat15 g
Carbohydrate100 g
Sugar14 g
Dietary Fiber11 g
Protein34 g
Cholesterol235 mg
Sodium3000 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Strainer
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

2

While sweet potatoes roast, thinly slice chives. Drain, then pat shrimp dry with paper towels. Season with salt and pepper.

3

Add chives, mayo, sour cream, and vinegar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

4

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 turn pink, 2-3 min. Add hot sauce to the pan. Cook, stirring occasionally, until buffalo sauce thickens slightly and shrimp are coated and cooked through, 2-3 min.

5

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

6

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