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Rapid Crispy Shrimp Tacos

Rapid Crispy Shrimp Tacos

with Crunchy Red Cabbage Slaw

Rated 3.3 / 4
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We all love things that are crispy and crunchy, but don’t always want (or have the tools) to in indulge in deep-fried foods. Here’s a workaround that’ll keep everyone satisfied on both ends: we’re dredging shrimp in cornstarch before giving them a light sizzle in the pan. Served with a snappy red cabbage slaw inside warm tortillas, these tacos pack plenty of crunch as you munch, plus lots of tangy favor, too!

Tags:Eat FirstNut freeRapid
Allergens:EggsShellfishWheatMilk
Preparation Time
20 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

¼ ounce

Cilantro

1 unit

Lime

1 jar

Mayonnaise

(ContainsEggs)

2 tablespoon

White Wine Vinegar

1 tablespoon

Blackening Spice

10 ounce

Shrimp

(ContainsShellfish)

1 tablespoon

Cornstarch

6 unit

Flour Tortilla

(ContainsWheat)

4 tablespoon

Sour Cream

(ContainsMilk)

4 ounce

Shredded Red Cabbage

4 ounce

Shredded Carrot

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Vegetable Oil

1 teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Values/ per serving
Calories679 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber5 g
Protein32 g
Cholesterol243 mg
Sodium1037 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Bowl
Large Pan
Paper Towel
InstructionsPDF
Instructions
1

Wash and dry all produce. Pick cilantro leaves from stems and discard stems. Halve lime.

2

Toss red cabbage, carrots, 2 TBSP mayonnaise, 1 TBSP Colavita white wine vinegar, 1 tsp blackening spice, juice of half a lime, and 1 tsp sugar in a medium bowl. Season with salt and pepper.

3

In another medium bowl, toss shrimp with cornstarch, remaining blackening spice, and a pinch of salt and pepper.

4

Heat a large drizzle of oil in a large pan over high heat. Add shrimp and cook until opaque in the center and golden and crusty on the outside, about 2 minutes per side.

5

Wrap tortillas in a damp paper towel and microwave on high 30 seconds.

6

Fill each tortilla with sour cream, slaw, shrimp, and cilantro leaves. Squeeze lime juice over each and serve.

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