Meal Kit
Southern-Style Fried Shrimp Tacos
with ranch slaw
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Nigel Palmer
Crunchy shrimp fill up these tacos with both the new and the familiar. (And you'll be amazed how easy it is to get that perfectly-textured coating on the shrimp!) These beauts are topped with slaw and a bit of crispy onions, for an all-around crunch-a-riffic experience. Crunch-a-riffic's not a word? Well, it should be.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 4 oz. Slaw Mix
- ½ cup Yellow Cornmeal
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1½ fl. oz. Chipotle Ranch Dressing
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1 oz. Queso Fresco Crumbles
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1 oz. Crispy Fried Onions
- 1 tsp. Cajun Seasoning
- 1 tsp. Cornstarch
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.
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Nutrition (per serving) GqnVgoqW
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Calories870
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Carbohydrates90g
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Net Carbs85g
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Fat46g
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Protein30g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 3 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” pieces. Follow same instructions as shrimp in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using mahi-mahi, pat dry and halve. Follow same instructions as shrimp in Steps 1 and 4, coating fish and cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Shrimp
Pat shrimp dry.
In a mixing bowl, combine cornstarch and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.In another mixing bowl, combine cornmeal, seasoning blend, and a pinch of salt.Add shrimp to cornstarch mixture, coating completely. Transfer to cornmeal-seasoning blend mixture, coating completely and pressing gently to adhere. -
2 Start the Ranch Slaw
In another mixing bowl, combine slaw mix and dressing (to taste). Set aside.
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3 Finish the Ranch Slaw
Place corn in a microwave-safe bowl. Microwave until warmed through, 30-60 seconds.
Stir corn into bowl with ranch slaw. Set aside. -
4 Cook the Shrimp
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat.Add 3 Tbsp. olive oil and shrimp to hot pan. Cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.Remove from burner. Remove shrimp to towel-lined plate. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with shrimp and ranch slaw (to taste), and topping with crispy onions and cheese (crumbling with if needed). Bon appétit!
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