Fried Shrimp and Chips

with lemon tartar sauce and Jalapeño ranch slaw

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 0.28 oz. Lemon Juice
  • Info
    2 fl. oz. Jalapeño Ranch Dressing
  • 2 Russet Potatoes
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    8 oz. Shrimp
  • Info
    1.32 oz. Tartar Sauce
  • 1 tsp. Chesapeake Seasoning
  • 4 oz. Slaw Mix
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix

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.

  • Nutrition (per serving)

  • Calories
    649
  • Carbohydrates
    56g
  • Fat
    38g
  • Protein
    23g
  • Sodium
    1790mg

Recipe Steps

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
  1. 1

    Roast The Potatoes

    Halve your potato, then place cut side down. Slice lengthwise into ¼" slices, then stack half the potato slices and cut again to ¼" slices. Toss potatoes with 2 tsp. olive oil, Chesapeake seasoning, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until crispy and browned, 25 minutes.

  2. 2

    Heat Oil and Batter Shrimp

    Place a medium non-stick pan over medium heat and add canola oil. While canola oil heats, add tempura and a ¼ cup water in a mixing bowl and stir until a thick batter forms. Add shrimp to bowl and coat completely.

  3. 3

    Cook The Shrimp

    Line a plate with a paper towel. Test oil temperature by adding a pinch of batter 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, lay shrimp in hot oil and flip occasionally until crispy, golden brown, and shrimp reaches a minimum internal temperature of 145 degrees, 5-6 minutes. Transfer cooked shrimp to towel-lined plate.

  4. 4

    Make The Slaw and Tartar Sauce

    Add slaw mix and jalapeno dressing to a bowl until completely combined. In another bowl, combine lemon juice and tartar sauce.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping slaw with crispy onions and serving with tartar sauce. Bon appétit!

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