Shrimp, Bang Bang Sauce, Coleslaw, White Rice

Allergens: Milk, Egg, Shellfish (Shrimp)

Ingredients: Shrimp 31/40 Peeled Tail Off, Whole Buttermilk, Cornstarch (Corn Starch), Cabbage Green Shredded, Rice Paraboiled White Long Grain (Long Grain Parboiled Rice, Iron Phosphate, Niacin, Thiamine Mononitrate and Folic Acid. ), Sauce Sweet Chili Rykoff Sexton (Water, Sugar, Pickled Red Chili (Red Chili, Salt, Acetic Acid), Distilled Vinegar, Garlic, Salt, Xanthan gum, Acetic Acid), Carrots Matchstick, Cabbage Red Shredded, Mayonnaise (SOYBEAN OIL, WATER, EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF CORN SYRUP, SALT, SPICE, LEMON JUICE CONCENTRATE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR.), Sauce Sriracha (Chili, Sugar, Salt, Garlic, Acetic Acid, Potassium Sorbate and Sodium Bisulfite (as preservatives) and Xantham Gum), Onion Green, Lime Juice (LIME JUICE, 100% JUICE), Salt Kosher Coarse (SALT, YELLOW PRUSSIATE OF SODA), Spice Salt Kosher Coarse, Garlic Powder, Spice Pepper Black Coarse, Pepper Cayenne Ground

Heating Instructions: Covered with lid bake shrimp and rice at 350F for 20 minutes or until heated through. Serve slaw and sauce on side.