Cajun-Spiced Shrimp Bake with Remoulade & Sweet Pepper Rice

Cajun-Spiced Shrimp Bake

with Remoulade & Sweet Pepper Rice

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
  • View All
    Nutrition Label
    Download

Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking. A homemade remoulade—a Louisiana-style condiment made with pickle relish, hot sauce, sour cream, and more—adds creamy contrast to the dish.

Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking. A homemade remoulade—a Louisiana-style condiment made with pickle relish, hot sauce, sour cream, and more—adds creamy contrast to the dish.

Get Cooking
fresh
ingredients
Cajun-Spiced Shrimp Bake with Remoulade & Sweet Pepper Rice
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & start the zucchini:
1 Prepare & start the zucchini:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Make the pepper rice:
2 Make the pepper rice:

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium pot, combine the rice, sliced peppers, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the breadcrumb topping:
3 Make the breadcrumb topping:

Meanwhile, peel and roughly chop 2 cloves of garlic. In a small pot, heat the ghee on medium until melted (or melt in a bowl in the microwave). Transfer the melted ghee to a medium bowl. Add the chopped garlic, breadcrumbs, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. 

Bake the shrimp & finish the zucchini:
4 Bake the shrimp & finish the zucchini:

Pat the shrimp dry with paper towels. Place in a medium bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially roasted zucchini. Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven. 

Make the remoulade & serve your dish:
5 Make the remoulade & serve your dish:

Meanwhile, in a bowl, combine the sour cream, hot sauce, pickle relish, vinegar, and 1 tablespoon of water. Season with salt and pepper. Serve the baked shrimp and zucchini over the pepper rice. Drizzle with the remoulade. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & start the zucchini:
1 Prepare & start the zucchini:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 

2 Make the pepper rice:

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium pot, combine the rice, sliced peppers, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the pepper rice:
Make the breadcrumb topping:
3 Make the breadcrumb topping:

Meanwhile, peel and roughly chop 2 cloves of garlic. In a small pot, heat the ghee on medium until melted (or melt in a bowl in the microwave). Transfer the melted ghee to a medium bowl. Add the chopped garlic, breadcrumbs, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. 

4 Bake the shrimp & finish the zucchini:

Pat the shrimp dry with paper towels. Place in a medium bowl. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially roasted zucchini. Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven. 

Bake the shrimp & finish the zucchini:
Make the remoulade & serve your dish:
5 Make the remoulade & serve your dish:

Meanwhile, in a bowl, combine the sour cream, hot sauce, pickle relish, vinegar, and 1 tablespoon of water. Season with salt and pepper. Serve the baked shrimp and zucchini over the pepper rice. Drizzle with the remoulade. Enjoy!