Pan-Seared Shrimp Sandwich
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Pan-Seared Shrimp Sandwich

Pan-Seared Shrimp Sandwich

with Roasted Potatoes and Lemony Dip

Forget about fish Fridays! This revamped sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week.

Tags:
Quick
•Family Friendly
Allergens:
Shrimp
•Sulphites
•Egg
•Mustard
•Soy
•Wheat
•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 tsp

Dill-Garlic Spice Blend

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

8 tbsp

Mayonnaise

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

350 g

Red Potato

90 mL

Dill Pickle, sliced

28 g

Spring Mix

2 unit(s)

Artisan Bun

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

1 unit(s)

Lemon

Not included in your delivery

0.13 tsp

Pepper*

2 tsp

Butter*

2 tbsp

Oil*

0.13 tsp

Salt*

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Nutrition Values

Calories980 kcal
Fat64 g
Saturated Fat11 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber7 g
Protein34 g
Cholesterol235 mg
Sodium2180 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium350 mg
Iron4.5 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
•Zester
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

Prep and cook potatoes
1
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Prep
2
  • Meanwhile, strain pickles and pat dry with paper towels.
  • Zest the lemon. Juice half the lemon. Cut the remaining lemon into wedges.
  • Add mayo, lemon zest and 2 tsp (4 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Prep and fry shrimp
3
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
  • Season all over with remaining Dill-Garlic Spice Blend, salt and pepper.
  • When the pan is hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook in two batches, using 1 tbsp oil per batch.)
  • Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  • Transfer to a plate.
Toast buns
4
  • Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
  • Arrange on an unlined baking sheet, cut-side up.
  • Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
5
  • Dollop half the lemony sauce over buns.
  • Stack pickles, fish and spring mix on bottom buns. Close with top buns.
  • Divide shrimp sandwiches, potatoes and any remaining pickles between plates.
  • Serve remaining lemony sauce alongside for dipping.
Modularity Step (under step 3)
6

If you've opted to get shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season all over with remaining Dill-Garlic Spice Blend, salt and pepper. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook in two batches, using 1 tbsp oil per batch.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to a plate.