Cajun Shrimp with Zucchini Rice & Creamy Dressing

Cajun Shrimp

with Zucchini Rice & Creamy Dressing

30 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined) View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    This bright meal is brimming with zesty flavors. We’re serving bold spiced shrimp (coated with paprika, thyme, a hint of cayenne pepper, and more) over a bed of rice tossed with zucchini and smoky poblano pepper. It all finds cooling balance from a drizzle of our tangy, creamy dressing.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Cajun Shrimp with Zucchini Rice & Creamy Dressing
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • 2 Scallions
    • 2 Zucchini
    • 1 Poblano Pepper
    • 2 cloves Garlic
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Apple Cider Vinegar
    • ¼ cup Sour Cream
    • 1 oz Salted Butter

    Cajun Shrimp

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

    Prepare the ingredients
    Cook the vegetables & finish the rice
    3 Cook the vegetables & finish the rice

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    4 Make the creamy dressing

    Meanwhile, in a bowl, combine the sour cream, crème fraîche, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.

    Make the creamy dressing
    Cook the salmon & serve your dish
    5 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Add the butter. Flip the salmon and cook 1 to 2 minutes, constantly spooning the butter over the salmon, or until lightly browned and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked salmon and creamy dressing. Garnish with the sliced green tops of the scallions. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish. 

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