Meal Kit
Fried Shrimp and Chips
with tartar sauce and chipotle ranch slaw
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Jimmy Cababa
Fish and chips? No, shrimp and chips. Fish and chips? No, shrimp and chips. We could go on all meal description with this, but we think you get the idea. And why should a piece of cod get all the fun of being battered and fried, when shrimp are just as tasty and easier to eat? With delicious tartar and spicy slaw, this fish and chips is our best yet. No, shrimp and chips.
In Your Box (serves 2)
- 2 Russet Potatoes
- 13½ oz. Organic Boneless Skinless Chicken Breasts
- 13 oz. Boneless Skinless Chicken Breasts
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12 oz. Mahi-Mahi Fillets
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8 oz. Shrimp
- 6 fl. oz. Canola Oil
- 1 Lemon
- 4 oz. Slaw Mix
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3 fl. oz. Chipotle Ranch Dressing
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⅓ cup Tempura Mix
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1.32 oz. Tartar Sauce
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½ oz. Crispy Fried Onions
- 1 tsp. Chesapeake Seasoning
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) gqRmVXPE
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Calories1440
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Carbohydrates67g
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Net Carbs62g
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Fat69g
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Protein136g
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Sodium2690mg
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
Customize It Instructions
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If using mahi-mahi, pat dry and cut into 2” pieces. Follow same instructions as shrimp in Steps 2 and 3, coating in tempura batter and flipping occasionally until mahi-mahi reaches minimum internal temperature, 5-7 minutes.
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If using chicken breasts, pat dry and cut into 1” strips. Follow same instructions as shrimp in Steps 2 and 3, coating in tempura batter and flipping occasionally until chicken reaches minimum internal temperature, 5-8 minutes.
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1 Bake the Fries
Cut potatoes into 1/4"-thick fries. Pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper.Spread into a single layer and bake in hot oven until crispy and browned, 25-30 minutes.While fries bake, prepare shrimp. -
2 Heat Oil and Coat Shrimp
Pat shrimp dry.
Place a medium non-stick pan over medium heat and add canola oil. Let 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 and gently stir until coated completely. -
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 Make Slaw and Tartar Sauce
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Combine slaw mix and dressing (to taste) in another mixing bowl.In another mixing bowl, combine 1 tsp. lemon juice and tartar sauce. -
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. Squeeze lemon wedges over shrimp to taste. Bon appétit!
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