15-Min Spanish Shrimp & Garlic Mayo over Zucchini & Pre-Cooked Rice
600 Calories or Less

15-Min Spanish Shrimp & Garlic Mayo

over Zucchini & Pre-Cooked Rice

15 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    • with Shrimp

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! In this quick and easy dish, a medley of tomato paste, garlic pesto, and sherry vinegar come together to coat zucchini and our pre-cooked rice in the warming flavors of Spain. Perfectly seared shrimp and a drizzle of garlicky mayo tops the vibrant rice below.

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    15-Min Spanish Shrimp & Garlic Mayo over Zucchini & Pre-Cooked Rice
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 10 oz Cooked White Rice
    • 1 Zucchini
    • 2 Tbsps Tomato Paste
    • 3 Tbsps Roasted Garlic Pesto
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

    15-Min Spanish Shrimp & Garlic Mayo

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise, 1 teaspoon of the garlic pesto (or 2 teaspoons for 4 servings), and 1 teaspoon of water (or 2 teaspoons for 4 servings); season with salt and pepper.

    2 Cook the shrimp

    Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

    Cook the shrimp
    Finish the rice & serve your dish
    3 Finish the rice & serve your dish

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato paste, remaining garlic pesto (carefully, as the liquid may splatter), and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the rice; season with salt and pepper. Cook, stirring frequently and breaking the rice apart with a spoon, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked shrimp. Drizzle with the garlic mayo. Enjoy!

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