Meal Kit

Summertime Shrimp Avocado BLT

with fajita potatoes

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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)

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

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
    821
  • Carbohydrates
    92g
  • Fat
    38g
  • Protein
    35g
  • Sodium
    1839mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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

    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 and seasoning into potatoes. Spread into a single layer. Roast in hot oven until starting to brown, 10 minutes. Gently stir. Roast again until browned and tender, 8-10 minutes. While potatoes roast, prepare the ingredients

  2. 2

    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 ¼" dice. Halve lime. Cut one half into wedges and juice the other half. Core tomato and cut into ½" rounds

  3. 3

    Cook The Shrimp

    Cut each shrimp in half. 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 reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Add bacon and cook 1 minute. Transfer to a plate. Reserve pan; wipe clean.

  4. 4

    Make The Sauce and Toast The Buns

    Add avocado, lime juice, and a pinch of salt and pepper to a mixing bowl. Mash lightly until completely combined. In the same pan over low heat, add buns cut side down and toast until lightly toasted, 2-3 minutes.

  5. 5

    Finish The Dish

    Build sandwiches by adding aioli evenly to bottom buns and topping with tomatoes, shrimp mixture, and arugula. Spread avocado mixture evenly onto top buns Plate dish as pictured on front of card. Bon appétit!

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