Meal Kit

Southern Fried Shrimp Tacos

with ranch slaw

Prep & Cook Time: 15-20 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs, Wheat, Shellfish (Shrimp)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • Info
    1 oz. Queso Fresco Crumbles
  • 5 oz. Corn Kernels
  • Info
    6 Small Flour Tortillas
  • Info
    1½ fl. oz. Chipotle Ranch Dressing
  • 1 tsp. Cornstarch
  • 4 oz. Slaw Mix
  • ½ cup Yellow Cornmeal
  • 1 tsp. Cajun Seasoning
  • Info
    8 oz. Shrimp
  • Info
    1 oz. Crispy Fried Onions

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
    865
  • Carbohydrates
    89g
  • Fat
    47g
  • Protein
    31g
  • Sodium
    1795mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • 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, flipping occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 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, coating completely and pressing gently to adhere.

    [AFTER PARTY NEW PIC: cornstarch, cornmeal, breaded shirmp]

  2. 2

    Start the Ranch Slaw

    In another mixing bowl, combine slaw mix and dressing. Set aside.

  3. 3

    Finish the Ranch Slaw

    Place corn in a microwave-safe bowl. Microwave until warmed through, 30-60 seconds. Stir corn into bowl with slaw. Set aside.

  4. 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 shrimp to towel-lined plate.

  5. 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, filling tortillas with shrimp and ranch slaw (to taste), and topping with crispy onions and queso fresco (crumbling with your hands, if needed). Bon appétit!

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