Classic Bang Bang Shrimp Tacos

With Pineapple Slaw and Vegetable Rice

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Shellfish, Soy

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A note about serious food allergies

Spicy, crispy shrimp tacos with sweet, crunchy pineapple slaw, sour cream with a kick, and vegetable studded rice? Ummm, yasss please! This dish will take your tongue South of the border and throw it a big time flavor fiesta. Believe this.

In Your Box (serves 2)

  • 3 oz. Frozen Peas
  • Info
    8 oz. Shrimp
  • Info
    3 Tbsp. Home Chef Bang Bang Seasoning Blend
  • 4 oz. Slaw Mix
  • 2 oz. Canned Crushed Pineapple
  • Info
    2 oz. Sour Cream
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    1 tsp. Sambal
  • ¾ cup Parboiled White Rice
  • Info
    2 tsp. Gluten-Free Minor's Vegetable Base
  • 4 6" Corn Tortillas
  • Nutrition (per serving)

  • Calories
    539
  • Carbohydrates
    67g
  • Fat
    23g
  • Protein
    36g
  • Sodium
    1284mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Medium Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Rinse frozen peas. Rinse shrimp, pat dry, and place in a medium bowl along with seasoning blend.

  • Step 2 - Prepare Slaw and Sambal Sour Cream
    2

    Prepare Slaw and Sambal Sour Cream

    In a mixing bowl, combine slaw mix and crushed pineapple and juices. Season with a pinch of salt and pepper. In a small dish, combine sour cream and sambal. Place both pineapple slaw and sambal sour cream in refrigerator.

  • Step 3 - Cook the Rice
    3

    Cook the Rice

    Bring a medium pot with 1 ½ cups water and rice to a boil. Add vegetable base, and season with a pinch of salt and pepper. Reduce to a simmer, cover, and cook for 15-18 minutes, or until rice is tender. Stir in peas and cover. Set aside.

  • Step 4 - Cook the Shrimp
    4

    Cook the Shrimp

    Heat 2 Tbsp. olive oil in a medium pan over medium-high heat. Shake off any excess seasoning from shrimp and place in pan. Cook for 3 minutes per side or until shrimp are golden brown and reach an internal temperature of 130 degrees. Transfer to paper towel lined plate. Wipe out pan and return to heat. No thermometer? No problem. Shrimp are done when firm and flesh is opaque.

  • Step 5 - Warm the Tortillas
    5

    Warm the Tortillas

    Heat the same pan used to cook shrimp over medium heat and place tortillas in pan, 2 at a time, and warm for 1 minute per side. We even sent you extra if you like your corn tortillas double-stacked, authentic Mexican-style! You may also wrap in a moist paper towel and microwave 30 seconds to 1 minute.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of pineapple slaw and 4 crispy shrimp in each warmed tortilla. Serve sour cream and rice on the side.