Meal Kit

Fried Shrimp and Chips

with lemon tartar sauce and jalapeño ranch slaw

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Medium

Contains: Shellfish (Shrimp), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 3 Mixing Bowls

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

    Cut potatoes into 1/4"-thick fries. Pat dry.

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper.

    Spread into a single layer and roast until crispy and browned, 25-30 minutes.

    While potatoes roast, prepare shrimp.

  2. 2

    Heat Oil and Coat Shrimp

    Pat shrimp dry.

    Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.

    While canola oil heats, combine tempura mix and 1/4 cup water in a mixing bowl until a thick batter forms.

    Add shrimp to bowl with batter 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 Slaw and Tartar Sauce

    Combine slaw mix and dressing (to taste) in another mixing bowl.

    In another mixing 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 tartar sauce on side for dipping. Bon appétit!

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