Oven-Baked Mexican-Spiced Shrimp
with Cilantro Rice, Pepitas & Sour Cream
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp, and the herbaceous cilantro sauce that we're cooking the tomatoes and rice in.
Ingredients
20 oz
Tail-On Shrimp (peeled & deveined)
8 oz
Grape Tomatoes
½ cup
Cilantro Sauce
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ cup
Sour Cream
1 cup
Long Grain White Rice
2 oz
Sliced Pickled Jalapeño Peppers
4 tbsp
Raw Pepitas
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the trays
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Between the two trays, evenly divide the rice, tomatoes, cilantro sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.
step 2
Finish the trays & serve your dish
Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); season with salt, pepper, and the spice blend. Add the seasoned shrimp and pepitas in an even layer on top of the partially cooked base. Bake, uncovered, 10 to 12 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Serve the finished trays topped with the sour cream. Enjoy!
Ingredients
20 oz
Tail-On Shrimp (peeled & deveined)
8 oz
Grape Tomatoes
½ cup
Cilantro Sauce
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ cup
Sour Cream
1 cup
Long Grain White Rice
2 oz
Sliced Pickled Jalapeño Peppers
4 tbsp
Raw Pepitas
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the trays
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Between the two trays, evenly divide the rice, tomatoes, cilantro sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the trays with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.
step 2
Finish the trays & serve your dish
Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); season with salt, pepper, and the spice blend. Add the seasoned shrimp and pepitas in an even layer on top of the partially cooked base. Bake, uncovered, 10 to 12 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Serve the finished trays topped with the sour cream. Enjoy!
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