Cajun Spiced Shrimp & Zucchini Bake with Remoulade & Pepper Rice
Easy Prep & Cleanup

Cajun Spiced Shrimp & Zucchini Bake

with Remoulade & Pepper Rice

25 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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.
10-11 PersonalPoints range
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Cajun Spiced Shrimp & Zucchini Bake with Remoulade & Pepper Rice
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Long Grain White Rice
  • 2 Zucchini
  • ½ lb Sweet Peppers
  • 1 Lemon
  • 2 cloves Garlic
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Hot Sauce
  • ¼ cup Sour Cream
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Make the pepper rice
1 Make the pepper rice

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, diced 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, 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.

Prepare & start the zucchini
2 Prepare & start the zucchini

Meanwhile, 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. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, half the spice blend, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.

Bake the shrimp & zucchini
4 Bake the shrimp & zucchini

Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a 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 baked 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, quarter and deseed the lemon. In a bowl, combine the sour cream, hot sauce, pickle relish, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. Serve the pepper rice topped with the baked shrimp and zucchini and remoulade. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Make the pepper rice
1 Make the pepper rice

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, diced 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, 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 & start the zucchini

Meanwhile, 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. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

Prepare & start the zucchini
Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, 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 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 baked 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 & zucchini
Make the remoulade & serve your dish
5 Make the remoulade & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream, hot sauce, pickle relish, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. Serve the pepper rice topped with the baked shrimp and zucchini and remoulade. Serve the remaining lemon wedges on the side. Enjoy!

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