Description

With just one bite, Gulf shrimp tacos will transport you to warmer waters and soft sandy beaches. This shrimp taco bundle keeps it light and refreshing with the quintessential ingredients for whipping up your own beach-inspired meal. Fresh, wild-caught Gulf shrimp from our friends at K & S Seafood are lightly seasoned with a Tex-Mex spice blend from Siete Family Foods, then quickly grilled until sweet and succulent. Fill warm locally made flour tortillas with the juicy shrimp, and top the tacos with ready-to-use sliced cabbage & carrot slaw, a drizzle of house made jalapeno aioli and a squeeze of fresh lime.

Serves 3-4. Makes 8-10 tacos.

Includes:
  • 1 lb avg Wild-caught Gulf Shrimp, frozen
  • 10 ct Flour Tortillas
  • 2 count Persian Limes
  • 32 oz vol. Cabbage & Carrot Slaw Blend
  • 8 oz Jalapeno Aioli
  • 1.31 oz Spicy Taco seasoning
You will need:
  • Oil of choice
  • Salt & Pepper
Optional:
  • Cilantro
  • Radishes
  • Pickled Veggies
  • Fruit, such as mangos, pineapple or peaches
Hands on Time: 15 minutes; Total Time: 30 minutes

INSTRUCTIONS

Note:
Thaw the shrimp in the refrigerator 24-48 hours prior to cooking.

STEP 1  Peel and devein the thawed shrimp, then pat dry with paper towels. Slice the shrimp into smaller pieces, if desired. Next, coat the shrimp with about 1 tbsp. oil and season with approximately half of the spicy taco seasoning. Toss to coat and combine; set aside.
STEP 2 
Heat a large cast iron skillet or grill pan over medium-high. Add oil to coat the bottom of the pan. When the oil just begins to smoke, add the seasoned shrimp in batches as needed, leaving at least 1-inch of space between pieces. Cook for 2 minutes per side, or until the shrimp is lightly browned and charred on the outside and the flesh turns opaque. The tails will turn orange/pink and curl inward. The internal temperature of the shrimp should reach 145°F. Transfer cooked shrimp to a clean plate.
STEP 3  Wipe the skillet clean with a paper towel and return to medium-high heat. Toast the tortillas in the dry skillet for 10-15 seconds per side until warm and pliable. Wrap in a clean kitchen towel to keep warm.
STEP 4  Spoon the cooked shrimp into the warmed tortillas. Top with cabbage & carrot slaw and a drizzle of jalapeno aioli. Serve with fresh lime wedges. Alternatively, combine the slaw with jalapeno aioli and fresh squeeze limed juice. Season the slaw with salt and pepper to taste. Garnish with fresh chopped cilantro, diced fruit, thinly sliced radishes and/or pickled veggies, if desired.

Enjoy!


What's inside

Shrimp, Wild-Caught, Texas - Default: 1 - Max: 1
Spices, Spicy Taco Seasoning, Siete - Default: 1 - Max: 1
Tortillas, Stone Ground Corn - Default: 1 - Max: 1
Jalapeno Aioli, 8 oz - Default: 1 - Max: 1
Cabbage & Carrot Slaw Blend, 32 oz - Default: 1 - Max: 1
Organic Persian Lime (2 ct) - Default: 1 - Max: 1

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Gulf Shrimp Taco Bundle

$32.99

serves 3 ($10.99/serving)
With just one bite, Gulf shrimp tacos will transport you to warmer waters and soft sandy beaches. This shrimp taco bundle keeps it light and refreshing with the quintessential ingredients for whipping up your own beach-inspired meal. Fresh, wild-caught Gulf shrimp from our friends at K & S Seafood are lightly seasoned with a Tex-Mex spice blend from Siete Family Foods, then quickly grilled until sweet and succulent. Fill warm locally made flour tortillas with the juicy shrimp, and top the tacos with ready-to-use sliced cabbage & carrot slaw, a drizzle of house made jalapeno aioli and a squeeze of fresh lime.

Serves 3-4. Makes 8-10 tacos.

Includes:
  • 1 lb avg Wild-caught Gulf Shrimp, frozen
  • 10 ct Flour Tortillas
  • 2 count Persian Limes
  • 32 oz vol. Cabbage & Carrot Slaw Blend
  • 8 oz Jalapeno Aioli
  • 1.31 oz Spicy Taco seasoning
You will need:
  • Oil of choice
  • Salt & Pepper
Optional:
  • Cilantro
  • Radishes
  • Pickled Veggies
  • Fruit, such as mangos, pineapple or peaches
Hands on Time: 15 minutes; Total Time: 30 minutes

INSTRUCTIONS

Note:
Thaw the shrimp in the refrigerator 24-48 hours prior to cooking.

STEP 1  Peel and devein the thawed shrimp, then pat dry with paper towels. Slice the shrimp into smaller pieces, if desired. Next, coat the shrimp with about 1 tbsp. oil and season with approximately half of the spicy taco seasoning. Toss to coat and combine; set aside.
STEP 2 
Heat a large cast iron skillet or grill pan over medium-high. Add oil to coat the bottom of the pan. When the oil just begins to smoke, add the seasoned shrimp in batches as needed, leaving at least 1-inch of space between pieces. Cook for 2 minutes per side, or until the shrimp is lightly browned and charred on the outside and the flesh turns opaque. The tails will turn orange/pink and curl inward. The internal temperature of the shrimp should reach 145°F. Transfer cooked shrimp to a clean plate.
STEP 3  Wipe the skillet clean with a paper towel and return to medium-high heat. Toast the tortillas in the dry skillet for 10-15 seconds per side until warm and pliable. Wrap in a clean kitchen towel to keep warm.
STEP 4  Spoon the cooked shrimp into the warmed tortillas. Top with cabbage & carrot slaw and a drizzle of jalapeno aioli. Serve with fresh lime wedges. Alternatively, combine the slaw with jalapeno aioli and fresh squeeze limed juice. Season the slaw with salt and pepper to taste. Garnish with fresh chopped cilantro, diced fruit, thinly sliced radishes and/or pickled veggies, if desired.

Enjoy!

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