with Chipotle Sauce and Feta
Shrimp get a quick toss in the pan with our Enchilada Spice Blend in this easy and delicious weeknight dish. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick. Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Red cabbage • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic.
Allergens
Utensils
Tags
Shrimp
285 g
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
8 g
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Red Cabbage, shredded
113 g
Sour Cream
1 unit(s)
Chipotle Sauce
2 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut remaining lime into wedges.
- Roughly chop cilantro.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a large bowl, stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!)
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp.
- Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Season with salt, pepper and Enchilada Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Meanwhile, to the large bowl with slaw dressing, add cabbage and half the cilantro.
- Season with salt and pepper, then toss to combine.
- Wrap tortillas in paper towels.
- Microwave for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide slaw between tortillas, then top with shrimp.
- Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top.
580
kcal
Calories
22
g
Fat
7
g
Saturated Fat
64
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
32
g
Protein
205
mg
Cholesterol
2020
mg
Sodium
0.2
g
Trans Fat
700
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
