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Grilled Shrimp Tacos

Grilled Shrimp Tacos

with Foil Pouch Veggies and Lime Crema
4.0(186)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
580 kcal
Protein
: 
32g protein
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Sulphites
  • Wheat
  • Milk
  • Milk
  • Soy
  • May contain traces of allergens
  • Sesame
  • Triticale
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Egg
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shrimp

(Contains: Shrimp)

6 unit(s)

Flour Tortillas

(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)

8 g

Mexican Seasoning

(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)

1 unit(s)

Sour Cream

(Contains: Milk, May contain traces of allergens, Milk)

113 g

Corn Kernels

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lime

7 g

Cilantro

6 unit(s)

Wooden Skewers

(Contains: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens)

1 unit(s)

Shallot

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Calories580 kcal
Fat17 g
Saturated Fat4.5 g
Carbohydrate77 g
Sugar16 g
Dietary Fiber6 g
Protein32 g
Cholesterol190 mg
Sodium1740 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium300 mg
Iron5 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.
•Shallow Dish
•Zester
•Aluminum Foil
•Small Bowl
•Measuring Spoons
•Strainer

Cooking Steps

PDF
Prep skewers
1
  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F). Wash and dry all produce. 
  • Soak skewers in warm water for 5 min.
Prep ingredients
2
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Finely chop cilantro.
  • Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
  • In a small bowl, combine sour cream, lime zest, half the cilantro and 1 tsp (2 tsp) lime juice. Season with salt and pepper
  • Peel, then cut shallot into 1/8-inch slices.
  • In another small bowl, combine remaining lime juice, 1/4 tsp (1/2 tsp) sugar and salt. Add shallots, then mix to combine.
Make foil pouch and prep tortillas
3
  • To a medium bowl, add corn, peppers and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then stir to combine. Arrange veggie mixture on one side of a 18x12-inch piece of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 servings.) 
  • Wrap tortillas in foil.
Prep shrimp
4
  • Using a strainer, rinse shrimp. Pat dry with paper towels. Season with remaining Mexican Seasoning, salt and pepper.
  • Drain skewers, then divide and thread shrimp evenly onto skewers. Place assembled skewers on a plate to bring to the grill.
  • Bring foil pouch vegies, tortillas, shrimp skewers and a clean plate to the grill.
Grill
5
  • Place foil pouch veggies on one side of the grill. Close lid and grill 12-14 min, until tender. Remove to plate.
  • Meanwhile, place the tortilla packet on the grill next to the foil pouch. Close lid and grill 5-6 min, flipping once, until warmed through. 
  • Add shrimp skewers to the grill. Close lid and grill for 1-3 min per side, until opaque.**
  • Remove shrimp skewers to the clean plate.
Finish and serve
6
  • Divide tortillas between plates. Top with veggies.
  • Top with shrimp and pickled shallots.
  • Drizzle with crema.
  • Sprinkle with remaining cilantro.
  • Squeeze a lime wedge over top.

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