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Cajun-Spiced Shrimp Bake
with Remoulade & Sweet Pepper Rice
25 minWellness at Blue Apron
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4 Servings
- Est. 660 Cals/serving
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DownloadPlease 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.
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 a delightful touch of creaminess to the dish.
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fresh
ingredients
Title
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1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
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1 cup Jasmine Rice
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2 Zucchini
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2 cloves Garlic
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½ lb Sweet Peppers
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¼ cup Mayonnaise
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1¼ cups Panko Breadcrumbs
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2 Tbsps Sweet Pickle Relish
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1 Tbsp Hot Sauce
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¼ cup Sour Cream
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1 Tbsp Rice Vinegar
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
step-by-step
instructions
1
Prepare & start the zucchini:
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; stir to combine. 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.
3
Make the breadcrumb topping:
Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayonnaise, half the spice blend, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.
4
Bake the shrimp & zucchini:
Pat the shrimp dry with paper towels (remove the tails, if desired). 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.
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 pepper rice topped with the baked shrimp and zucchini and remoulade. Enjoy
1
Prepare & start the zucchini:
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; stir to combine. 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.
3
Make the breadcrumb topping:
Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayonnaise, half the spice blend, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.
4
Bake the shrimp & zucchini:
Pat the shrimp dry with paper towels (remove the tails, if desired). 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.
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 pepper rice topped with the baked shrimp and zucchini and remoulade. Enjoy
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