Meal Kit
Buffalo-Style Shrimp Salad
with bacon and blue cheese
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
We like to try new things, send you on fancy culinary journeys, but sometimes we know… you just want some Buffalo sauce and blue cheese dressing! There's almost nothing more to say, but here we go anyway: crisp lettuce, succulent shrimp coated in that spicy good stuff, and a bit of the blue and the bacon to round out a salad that's familiar, and delicious.
In Your Box (serves 2)
- 1 Romaine Heart
- 2 Roma Tomatoes
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8 oz. Shrimp
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3 oz. Blue Cheese Dressing
- 1 oz. Crumbled Bacon
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0.88 oz. Zesty Buffalo Sauce
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⅗ oz. Butter
- 2 Tbsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOLol1q8
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Calories610
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Carbohydrates18g
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Net Carbs14g
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Fat50g
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Protein24g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using whole chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side. Serve on the side or slice chicken into strips, if desired.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. In a medium non-stick pan with 2 tsp. olive oil over medium heat, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Hold romaine heart at root end and coarsely chop. Pat shrimp dry. Place shrimp and cornstarch in a mixing bowl and toss or gently stir until shrimp are completely coated. -
2 Cook the Shrimp
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and let heat, 5 minutes.After 5 minutes, test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.Working in batches if necessary, add shrimp to hot pan and cook until golden-brown and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. Transfer shrimp to towel-lined plate. -
3 Make the Buffalo-Butter Sauce
Place butter in a microwave-safe bowl and microwave until melted, 20-30 seconds.
Taste Buffalo sauce before adding; if spice-averse, add less. While stirring, pour Buffalo sauce (to taste) into bowl with butter until completely combined and a smooth sauce forms.Add shrimp to Buffalo-butter sauce and toss or stir gently until coated. -
4 Make the Salad
Line another plate with a paper towel. Spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.
In another mixing bowl, combine romaine, tomatoes, crisped bacon, and dressing (to taste). -
5 Finish the Dish
Plate dish as pictured on front of card, placing shrimp on salad and garnishing shrimp with extra Buffalo-butter sauce (to taste), if desired. Bon appétit!
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