Southern Fried Shrimp Tacos
with ranch slaw
Prep & Cook Time: 15-20 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Milk, Eggs, Wheat, Shellfish
Chef
Nigel Palmer
In Your Box (serves 2)
- 3 oz. Corn Kernels
- ½ cup Yellow Cornmeal
- 1 tsp. Bayou Blend
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1 oz. Queso Fresco
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1 oz. Crispy Pickles
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1½ oz. Buttermilk Ranch Dressing
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8 oz. Shrimp
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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)
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Calories911
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Carbohydrates85g
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Fat48g
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Protein29g
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Sodium1897mg
Recipe Steps
You Will Need
- Olive Oil
- 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
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1 Prepare the Shrimp
Pat shrimp dry. In a mixing bowl, combine cornmeal and seasoning blend. Add shrimp to bowl and gently stir or toss until fully coated. Set aside.
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2 Start the Ranch Slaw
In another mixing bowl, combine slaw mix and dressing. Set aside.
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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.
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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 to dry.
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5 Finish the 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, and topping with crispy pickles and queso fresco (crumbling with your hands, if needed). Bon appétit!
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