Honey Garlic Shrimp Wraps
with Spiced Sweet Potato Wedges and Ranch
Honey garlic sauce – so savoury-sweet it can't be beat! This sauce goes perfectly with crusted and pan-fried shrimp, wrapped together with fresh greens and carrots in soft tortillas and dolloped with creamy ranch. Getting in those Omega-3s has never been this easy!
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)
1 tsp
Garlic Salt
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
56 g
Carrot, julienned
56 g
Baby Spinach
6 unit
Flour Tortillas
(Contains Gluten)
1 tbsp
Southwest Spice Blend
340 g
Sweet Potato
4 tbsp
Ranch Dressing
(Contains Egg, Milk, Soy)
4 tbsp
Ketchup
Not included in your delivery
3 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 Southwest Spice Blend, salt and pepper, then toss to 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.)
Meanwhile, add carrots, spinach and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then toss to coat.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season all over with garlic salt and pepper.
When sweet potatoes are halfway done, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then shrimp. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, flipping occasionally, until shrimp are golden-brown and cooked through, 2-3 min per side.** When shrimp are done, remove the pan from heat. Add honey garlic sauce and 1 tbsp water (dbl for 4 ppl) to the pan, then toss to coat shrimp.
Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide tortillas and sweet potato wedges between plates. Top tortillas with veggies, then shrimp. Spoon any remaining honey garlic sauce in the pan over shrimp. Drizzle ranch dressing over top. Serve ketchup on the side for dipping.
