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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop pickles.
Pat shrimp dry. In a mixing bowl, gently combine corn muffin mix and shrimp until coated.
Make the Slaw
In another mixing bowl, combine slaw mix, pickles, and dressing.
Warm the Tortillas
Place a large non-stick pan over medium heat.
Working in batches, add tortillas to dry, hot pan. Warm, 30-60 seconds.
Wrap tortillas in foil to keep warm. Keep pan over medium heat.
Cook the Shrimp
Line a plate with a paper towel.
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 to towel-lined plate.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with shrimp and slaw, and topping with hot sauce (to taste). Bon appétit!
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