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Creamy Shrimp Rolls

with Roasted Sweet Potato Wedges

Customer Favorite
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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fresh
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Creamy Shrimp Rolls with Roasted Sweet Potato Wedges
Title
tried-and-true
kitchen tools
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tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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!