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Buffalo-Tossed Shrimp
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Buffalo-Tossed Shrimp

Buffalo-Tossed Shrimp

with DIY Ranch and Sweet Potato Wedges

Buttery buffalo shrimp get sandwiched between toasty brioche and slathered in DIY ranch in tonight's pub grub-inspired recipe. A side of sweet potato wedges brings the dish together – yummy!

Tags:
Spicy
Quick Prep
Allergens:
Crustacean/Crustacé
Egg
Wheat
Mustard
Milk
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

2 unit

Brioche Bun

(Contains Egg, Wheat)

3 tsp

Hot Sauce

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Spring Mix

510 g

Sweet Potato

1 tbsp

Honey

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories900 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber10 g
Protein38 g
Cholesterol235 mg
Sodium2030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Strainer
Small Bowl
Large Non-Stick Pan

Instructions

Roast sweet potato wedges
1

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

Prep
2

While sweet potato wedges roast, using a strainer, drain shrimp, then pat dry with paper towels. Season with salt and pepper.

Make ranch
3

Add Dill-Garlic Spice Blend, mayo, sour cream, and vinegar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Cook buffalo shrimp
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 and honey to the pan. Cook, stirring occasionally, until buffalo sauce thickens slightly, 1 min.

Toast buns
5

While shrimp cook, halve buns, then arrange them on an unlined baking sheet, cut-side up. Toast in the bottom of the oven until golden-brown, 5-6 min. (TIP: Keep your eye on buns so they don't burn!)

Finish and serve
6

Spread 2 tbsp ranch (dbl for 4 ppl) over buns. Stack spring mix and buffalo shrimp on bottom buns. Close with top buns. Serve sweet potato wedges on the side with remaining ranch alongside for dipping.