Buffalo-Tossed Shrimp Sandwiches
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Buffalo-Tossed Shrimp Sandwiches

Buffalo-Tossed Shrimp Sandwiches

with Ranch and Sweet Potato Wedges

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!

Ingredients: Sweet potato • Shrimp • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Green onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Honey.

Tags:
Spicy
Allergens:
Shrimp
Rye
Wheat
Barley
Oats
Egg
Milk

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

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

2 unit(s)

Sandwich Bun

(Contains Rye, Wheat, Barley, Oats May contain Sesame, Soy, Tree nuts)

2 tbsp

Hot Sauce

(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)

2 unit(s)

Sweet Potato

1 unit(s)

Honey

28 g

Spring Mix

1 unit(s)

Tomato

4 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)

2 unit(s)

Green Onion

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Butter*

(Contains Milk)

0.13 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories770 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate85 g
Sugar16 g
Dietary Fiber9 g
Protein33 g
Cholesterol215 mg
Sodium2230 mg
Trans Fat1 g
Potassium1000 mg
Calcium175 mg
Iron5 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

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

Instructions

Roast sweet potato wedges
1
  • Cut sweet potatoes into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, cut tomato into 1/4-inch slices.
  • Thinly slice green onions.
  • In a small bowl, stir together green onions and ranch dressing.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Cook Buffalo shrimp
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then shrimp.
  • Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
  • Add half the hot sauce (use all for 4 servings) and honey.
  • Cook for 30 sec, stirring occasionally, until sauce thickens slightly.
Toast buns
4
  • Meanwhile, halve buns.
  • On an unlined baking sheet, arrange buns cut-side up.
  • Toast in the bottom of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
5
  • Spread 2 tbsp ranch 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.