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Spicy Crispy Shrimp Flautas
with boom boom sauce and green onions
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat
Chef
Laura Alpern
These delicious and crispy flautas with tender and flavorful shrimp will make your heart go boom, boom, boom.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 3 oz. Matchstick Carrots
- 2 fl. oz. Sweet Chili Sauce
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2 fl. oz. Boom Boom Sauce
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Minced Ginger
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) VPrznzPR
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Calories640
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Carbohydrates65g
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Net Carbs60g
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Fat33g
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Protein22g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 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 diced chicken breasts, follow same instructions as shrimp in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 1, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Filling
Trim and thinly slice green onions, keeping white and green portions separate.
Pat shrimp dry.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to a clean cutting board. Rest, 3 minutes.Wipe pan clean and reserve. Once cool enough to handle, coarsely chop shrimp and transfer to a mixing bowl.While shrimp cool, continue recipe. -
2 Finish the Filling
Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, ginger, slaw mix, carrots, white portions of green onions, and 1 Tbsp. water to hot pan. Stir occasionally until softened, 2-3 minutes.
Remove from burner.While vegetable mixture cooks, stem cilantro and tear leaves.Add vegetable mixture, cilantro, and boom boom sauce (to taste) to bowl with shrimp. Stir to combine. Wipe pan clean and reserve. -
3 Assemble the Flautas
Place tortillas on a clean work surface. Top each evenly with filling.
Fold tortilla over filling, tucking edge under. Roll tortilla tightly and place seam-side down. Repeat with remaining tortillas. There may be extra filling. -
4 Cook Flautas, Make Sauce, and Finish Dish
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Replenish oil, if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner.While flautas cook, in another mixing bowl, combine sweet chili sauce and green portions of green onions.Plate dish as pictured on front of card, halving flautas, if desired. Serve sauce on the side for dipping. Bon appétit!
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