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Nutrition Facts
Serving Size 315 g
(Approx. 4 Servings)
Amount Per Serving
Calories 380 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 250 mg 80%
Sodium 2200 mg 92%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 29 g
Vitamin A 110% • Iron 6%
Vitamin C 35% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Shrimp Taco with Quick Carrot Kimchi

Prep Time
1 hour
Cook Time
10 minutes
Total Time
1 h 10 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/2 cup(s) Knock U On Your Asphalt Sauce
1 Tbsp H-E-B Peeled Garlic Cloves, minced
1/2 cup(s) green onion(s), chopped
1 cup(s) lime(s), juiced
1 Tsp fresh ginger root, zested or finely minced
10 Oz julienned organic carrots
1 Lb peeled and deveined shrimp, 16-20 count, 16-20 count
1/4 cup(s) fresh cilantro, chopped
2 Tbsp Ottavio Private Reserve Extra Virgin Olive Oil
1 Tsp Morton Coarse Kosher Salt
1 Tsp H-E-B Black Pepper Grinder
8 H-E-B White Corn Tortillas, grilled or heated in microwave
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Instructions

1
Make the kimchi by combining asphalt sauce with garlic, chopped green onions, lime juice and ginger. Toss with julienned carrots and allow to marinate in fridge at least an hour.
2
Preheat grill to 350°F.
3
Place shrimp in a bowl and toss with cilantro, olive oil, salt and pepper.
4
Grill shrimp 2 to 3 minutes per side or until each shrimp turns a light orange color and curls to form a "C" shape.
5
Build tacos by placing shrimp on tortilla and top with the carrot kimchi and a little of the pickling juice if desired. Serve with any favorite taco garnishes as needed.
6
Serve with favorite taco garnishes.
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