All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using whole chicken breasts, pat chicken breasts dry and cut into 1" dice. Season all over with a pinch of salt* and pepper. Follow same instructions as shrimp in Step 2, stirring occasionally until golden brown and chicken reaches a minimum internal temperature, 5-7 minutes.
If using mahi-mahi, pat dry and cut into 2" pieces. Follow same instructions as shrimp in Step 2, cooking until golden brown and mahi-mahi reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Core tomatoes and cut into ½" 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 is completely coated.
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 oil and cook until golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Transfer shrimp to towel-lined plate.
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.
Make the Salad
Line a plate with a paper towel. Spread bacon on plate and microwave until crisp, 1-2 minutes
In another mixing bowl, combine lettuce, tomatoes, bacon bits, and dressing (to taste).
Finish the Dish
Plate dish as pictured on front of card, placing shrimp on salad and garnishing shrimp with extra Buffalo-butter sauce, if desired. Bon appétit!
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