Kung Pao Shrimp Tacos

with carrot-cucumber slaw

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Eggs, Wheat, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pow, pow, pow! These Kung Pao shrimp tacos hit you in the best spots, the spots with flavor, texture, and a dinner that's chock full of excitement. Boy choy and shallot provide fresh vegetables, the slaw a brilliant crunchy texture, and the shrimp, the subtly sweet flavor of which has been winning the crustacean fans for centuries. But that sauce… spicy (seriously… spicy) and full of flavor, it crowns these tacos King. Or Kung. Pow! Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 2)

  • Info
    2 fl. oz. Starport Kung Pao Sauce
  • Info
    8 oz. Shrimp
  • Info
    6 Small Flour Tortillas
  • 2 Heads of Baby Bok Choy
  • 3 oz. Matchstick Carrots
  • 1 Persian Cucumber
  • 1 Lime
  • Info
    1.26 oz. Mayonnaise
  • 1 Shallot

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.

  • Nutrition (per serving)

  • Calories
    656
  • Carbohydrates
    65g
  • Fat
    28g
  • Protein
    24g
  • Sodium
    1869mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Thinly slice stems and leaves. Trim cucumber ends, halve lengthwise, then slice into ¼" pieces on an angle. Peel and halve shallot. Slice halves into thin strips. Halve and juice lime. Pat shrimp dry, and season with a pinch of pepper.

  • 2

    Make the Slaw

    In a mixing bowl, combine matchstick carrots, cucumber, half the lime juice (reserve remaining for shrimp), mayonnaise, and a pinch of pepper. Set aside.

  • 3

    Cook the Bok Choy

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add shallot and bok choy to hot pan and stir occasionally until softened, 2-3 minutes. Transfer bok choy mixture to a plate. Keep pan over medium-high heat.

  • 4

    Cook the Shrimp

    Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Stir in bok choy mixture, half the kung pao sauce, and remaining lime juice. Taste, and add more kung pao sauce, if desired. Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.

  • 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds. Plate dish as pictured on front of card, filling tortillas with bok choy-shrimp mixture and topping with slaw. Bon appétit!

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