Meal Kit

Shrimp Salad Roll with Fresh Dill Crema

and roasted lemon-herb fingerling potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish

Calories Conscious
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)

  • Info
    8 oz. Shrimp
  • 1 tsp. Lemon & Herb Seasoning
  • Info
    2 Potato Rolls
  • ½ oz. Spring Mix
  • 2 Dill Sprigs
  • Info
    1.26 oz. Mayonnaise
  • Info
    2 oz. Sour Cream
  • 1 Celery Stalk
  • 8 oz. Fingerling Potatoes

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 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

    Prepare the Ingredients

    Trim ends off celery and cut into ¼" dice. Place celery in a mixing bowl and cover with cold water. Set aside, at least 10 minutes. While celery soaks, stem dill and coarsely chop. Halve potatoes lengthwise. Pat shrimp dry.

  2. 2

    Cook the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan, then add ¼ cup water. Cover, and cook undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Remove from burner. Transfer shrimp to a plate and let cool, at least 10 minutes. While shrimp cook, roast potatoes.

  3. 3

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and seasoning blend. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 16-18 minutes. While potatoes roast, make dressing.

  4. 4

    Make the Shrimp Salad

    Drain celery and return to mixing bowl. Add dill, mayonnaise, sour cream, and a pinch of salt and pepper and thoroughly combine. Halve cooled shrimp. Add to mixing bowl and stir until coated.

  5. 5

    Toast Rolls and Finish Dish

    Halve rolls, if necessary. Place directly on oven rack and toast until lightly golden, 2-3 minutes. Plate dish as pictured on front of card, topping bottom roll with shrimp salad, spring mix, and top roll. Bon appétit!

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