Meal Kit

Shrimp Avocado BLT

with fajita potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

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

Turns out, bacon, lettuce, and tomato is just the beginning of a great sandwich, not the end. Who knew? Our chefs knew. They knew that if you added a nice helping of rich, creamy guacamole, and sweet, tender shrimp, you level up the BLT into something magical and delightful. Order this one up, and you'll know what we mean.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 oz. Crumbled Bacon
  • 1 Lime
  • 1 tsp. Fajita Seasoning
  • Info
    0.84 oz. Chipotle Aioli
  • Info
    2 Brioche Buns
  • 1 Roma Tomato
  • 1 Avocado
  • 12 oz. Yukon Potatoes
  • ½ oz. Baby Arugula

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
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using chicken breasts, pat dry, and cut into 1” dice. Follow same instructions as shrimp in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using steak strips, separate into a single layer and pat dry. Follow same instructions as shrimp in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Roast the Potatoes

    Quarter potatoes.

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage oil, seasoning, salt, and pepper into potatoes.

    Spread into a single layer. Roast in hot oven until browned and tender, 18-20 minutes, gently stirring once halfway through.

    While potatoes roast, cook shrimp.

  2. 2

    Cook the Shrimp

    Pat shrimp dry. Halve across width.

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Stir in bacon and cook, 1 minute.

    Remove from burner. Transfer bacon and shrimp to a plate and let cool, 5 minutes. Wipe pan clean and reserve.

    While shrimp cool, prepare ingredients.

  3. 3

    Prepare the Ingredients

    Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.

    Halve lime. Cut one half into wedges and juice the other half.

    Core tomato and cut into 1/2" rounds.

  4. 4

    Make Avocado Mash and Toast Buns

    Add avocado, 1 tsp. lime juice, and a pinch of salt and pepper to a mixing bowl. Mash lightly until completely combined.

    Return pan used to cook shrimp to low heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    In another mixing bowl, combine chipotle aioli and shrimp mixture.

    Plate dish as pictured on front of card, schmearing bottom bun with avocado mash and topping mash with shrimp mixture, tomato, and arugula. Squeeze lime wedges over to taste and top with top bun. Bon appétit!

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