Cajun-Spiced Shrimp Bake

with Remoulade & Sweet Pepper Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    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, plus a creamy homemade remoulade—a Louisiana-style condiment made with pickle relish, hot sauce, sour cream, and more.

Get Cooking
fresh
ingredients
Cajun-Spiced Shrimp Bake with Remoulade & Sweet Pepper Rice
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Jasmine Rice
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Mayonnaise
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Hot Sauce
  • ¼ cup Sour Cream
  • 2 Tbsps Ghee
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
tried-and-true
kitchen tools
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. 

Cook the pepper rice:
2 Cook 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. Transfer to 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, 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 Cook 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. 

Cook 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. Transfer to 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, 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!