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
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.
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 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.
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.
Bake the Fries
Cut potatoes into ¼"-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.
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 ¼ cup water in a mixing bowl until a thick batter forms. Add shrimp and gently stir until coated completely.
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.
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.
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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