Spicy Bang Bang Shrimp Tacos

with honey-lime slaw

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Eggs, Wheat

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
  • Pescatarian

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In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    6 Small Flour Tortillas
  • 3 oz. Shredded Red Cabbage
  • 1 Lime
  • Info
    2 fl. oz. Boom Boom Sauce
  • Info
    1.26 oz. Mayonnaise
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ fl. oz. Honey
  • ¼ oz. Cilantro
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare the Shrimp

    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. Spread into a single layer.

    Top evenly with panko and spray with cooking spray.

  2. 2

    Bake the Shrimp

    Bake uncovered in hot oven until panko is crispy and shrimp reach a minimum internal temperature of 145 degrees, 15-20 minutes.

    Carefully remove tray from oven.

    While shrimp bake, continue recipe.

  3. 3

    Make Slaw and Warm Tortillas

    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 honey, remaining mayonnaise, 1 Tbsp. lime juice, and a pinch of salt.

    Add cabbage to mayonnaise mixture and stir until combined.

    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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