Creamy Shrimp Rolls with Roasted Sweet Potato Wedges

Creamy Shrimp Rolls

with Roasted Sweet Potato Wedges

35 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These shrimp rolls get plenty of classic appeal from seasonings like sweet paprika, celery seeds, and mustard powder—plus pickle chips and creamy mustard sauce (a duo of mayonnaise and Dijon mustard). We’re serving it all in soft buns, perfect for soaking up the sauce.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Creamy Shrimp Rolls with Roasted Sweet Potato Wedges
Title
time-saving
tips & techniques
Pickle Chips
How To: Wash Lettuce
Romaine
Sweet Potato
How To: Peel Garlic
Hot Dog Buns
Celery
Garlic
Creamy Mustard Sauce
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, peel and roughly chop the garlic. Thinly slice the celery. Roughly chop the pickles. Cut off and discard the root end of the lettuce; thinly slice the leaves.

Cook the shrimp:
3 Cook the shrimp:

While the sweet potatoes continue to roast, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a large bowl.

Toast the buns:
4 Toast the buns:

While the shrimp cook, place the buns on a separate sheet pan, cut side up. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned. Transfer to a work surface.

Dress the shrimp & serve your dish:
5 Dress the shrimp & serve your dish:

To the bowl of cooked shrimp, add the sliced celery, chopped pickles, and creamy mustard sauce; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Divide the dressed shrimp and sliced lettuce among the toasted buns. Serve the shrimp rolls with the roasted sweet potatoes on the side. Enjoy!

Tips from Home Chefs

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Creamy Shrimp Rolls

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the sweet potatoes roast, peel and roughly chop the garlic. Thinly slice the celery. Roughly chop the pickles. Cut off and discard the root end of the lettuce; thinly slice the leaves.

Prepare the remaining ingredients:
Cook the shrimp:
3 Cook the shrimp:

While the sweet potatoes continue to roast, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Transfer to a large bowl.

4 Toast the buns:

While the shrimp cook, place the buns on a separate sheet pan, cut side up. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned. Transfer to a work surface.

Toast the buns:
Dress the shrimp & serve your dish:
5 Dress the shrimp & serve your dish:

To the bowl of cooked shrimp, add the sliced celery, chopped pickles, and creamy mustard sauce; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Divide the dressed shrimp and sliced lettuce among the toasted buns. Serve the shrimp rolls with the roasted sweet potatoes on the side. Enjoy!

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