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Honey Garlic Shrimp Wraps
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Honey Garlic Shrimp Wraps

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!

Family Friendly

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

Preparation Time30 minutes


serving amount

285 g


(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


Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories990 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate125 g
Sugar37 g
Dietary Fiber10 g
Protein30 g
Cholesterol180 mg
Sodium2740 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Paper Towel
Large Non-Stick Pan
Aluminum Foil


Roast sweet potato wedges

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.)

Season veggies

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.

Prep shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season all over with garlic salt and pepper.

Cook shrimp

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.

Warm tortillas

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!)

Finish and serve

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.