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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.)
While sweet potato wedges roast, using a strainer, drain shrimp, then pat dry with paper towels. Season with salt and pepper.
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.
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.
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!)
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.
