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Buffalo-Tossed Shrimp

Buffalo-Tossed Shrimp

with Ranch and Sweet Potato Wedges

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

Tags:SpicyQuick Prep
Allergens:Shrimp/CrevettesSoy/SojaWheat/BléMilk/LaitEgg/Oeuf

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

(ContainsShrimp/Crevettes)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Hot Sauce

510 g

Sweet Potato

1 tbsp

Honey

28 g

Spring Mix

80 g

Roma Tomato

4 tbsp

Ranch Dressing

(ContainsMilk/Lait, Egg/Oeuf)

7 g

Chives

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
Calories910 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate100 g
Sugar21 g
Dietary Fiber10 g
Protein31 g
Cholesterol215 mg
Sodium2330 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 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.)

2

Meanwhile, cut tomato into 1/4-inch slices. Thinly slice chives. Stir together chives and ranch dressing in a small bowl. Using a strainer, drain shrimp, then pat dry with paper towels. Season with salt and pepper.

3

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 1 tbsp hot sauce (dbl for 4 ppl) and honey to the pan. Cook, stirring occasionally, until buffalo sauce thickens slightly, 30 sec.

4

Meanwhile, 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!)

5

Spread 2 tbsp ranch (dbl for 4 ppl) over buns. Stack spring mix, tomatoes and buffalo shrimp on bottom buns. Close with top buns. Divide sandwiches and sweet potato wedges between plates. Serve remaining ranch alongside for dipping.