Oven-Ready
Spicy Bang Bang Shrimp Tacos
with honey-lime slaw
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Eggs, Wheat
Chef
Maija Barnes
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Lime
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2 fl. oz. Boom Boom Sauce
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1.26 oz. Mayonnaise
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¼ cup Panko Breadcrumbs
- ½ fl. oz. Honey
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories660
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Carbohydrates60g
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Net Carbs56g
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Fat38g
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Protein23g
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Sodium1850mg
Recipe Steps
You Will Need
- Salt
- Cooking Spray
- 2 Mixing Bowls
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 Start the Shrimp
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.
Drain shrimp thoroughly and pat dry.In a mixing bowl, combine 1/3 the mayonnaise (reserve remaining for slaw) and Asian garlic, ginger & chile seasoning (use less if spice-averse).Add shrimp to bowl with mayonnaise mixture and toss until coated.Transfer shrimp to prepared provided tray in a single layer.Top evenly with panko and spray with cooking spray. -
2 Bake the Shrimp
Bake uncovered in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 15-20 minutes.
While shrimp bake, continue recipe. -
3 Make Slaw and Finish Meal
Halve lime. Cut one half into wedges and juice the other half.
Stem cilantro, reserving whole leaves.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.In another mixing bowl, combine cabbage, honey, remaining mayonnaise, 1 Tbsp. lime juice, and a pinch of salt.Carefully remove tray from oven.To serve, fill tortillas with crispy shrimp, slaw, boom boom sauce (to taste), and cilantro. Squeeze lime wedges over to taste. Bon appétit!
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