Lemon Chive Shrimp Roll

with roasted potatoes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: 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)

  • 4 oz. Slaw Mix
  • 1½ tsp. Old Bay Seasoning
  • Info
    2 Buns
  • Info
    8 oz. Shrimp
  • 2 Russet Potatoes
  • Info
    1 Tbsp. Mayonnaise
  • 1 Lemon

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
    551
  • Carbohydrates
    76g
  • Fat
    17g
  • Protein
    25g
  • Sodium
    1582mg

Recipe Steps

  • 1

    Roast Potatoes

    Cut potatoes into small wedges. Toss with 1 tsp olive oil. Season with ¼ tsp salt, pinch of pepper and ½ tsp of old bay.

    In a medium pan over medium high heat, add 1 tsp olive oil. Saute potatoes until browned on both sides, 5-7 minutes. Transfer to a sheet pan and roast in 450 oven for 12-15 minutes or until tender.

  • 2

    Cook Shrimp and Make Slaw

    In the same pan, add 1 tsp olive oil. Toss shrimp with remaining 1 tsp old bay. Cook shrimp. Transfer to a mixing bowl and toss with kewpie mayo.

    Cut half of the lemon into wedges. Juice half of the lemon. In a separate bowl, toss slaw mix with lemon juice.

  • 3

    Finish The Dish

    Assemble sandwich. Serve with lemon wedges.

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