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Crispy Shrimp & Cilantro Rice

with Chipotle Cabbage Slaw

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this Baja-style dish, juicy shrimp are coated in a light tempura batter, then pan-fried until crispy and golden brown—the perfect topping for a bed of jasmine rice tossed with our herbaceous cilantro sauce. To complete the dish, creamy chipotle sauce is first tossed with crunchy cabbage to make our slaw, then also used as a final garnish for layers of creaminess and a touch of heat.

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Make the cilantro rice:
1 Make the cilantro rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Stir in the cilantro sauce. Cover to keep warm. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels. Remove the tails; season with salt and pepper. In a bowl, combine half the chipotle sauce and 1 teaspoon of water. Season with salt and pepper. 

Make the slaw:
3 Make the slaw:

While the rice continues to cook, in a medium bowl, combine the cabbage, sliced white bottoms of the scallions, and remaining chipotle sauce. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly coat. 

Cook the shrimp & serve your dish:
4 Cook the shrimp & serve your dish:

To make the batter, in a medium bowl, whisk together the tempura mix, half the spice blend (you will have extra), and 1/4 cup of cold water. Add the seasoned shrimp to the batter and stir to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of shrimp sizzles immediately when added, add the coated shrimp in an even layer. Cook 2 to 3 minutes per side, or until the shrimp are crispy and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.  Serve the cilantro rice topped with the slaw and cooked shrimp. Drizzle with the sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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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!

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Make the cilantro rice:
1 Make the cilantro rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Stir in the cilantro sauce. Cover to keep warm. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pat the shrimp dry with paper towels. Remove the tails; season with salt and pepper. In a bowl, combine half the chipotle sauce and 1 teaspoon of water. Season with salt and pepper. 

Prepare the ingredients & make the sauce:
Make the slaw:
3 Make the slaw:

While the rice continues to cook, in a medium bowl, combine the cabbage, sliced white bottoms of the scallions, and remaining chipotle sauce. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly coat. 

4 Cook the shrimp & serve your dish:

To make the batter, in a medium bowl, whisk together the tempura mix, half the spice blend (you will have extra), and 1/4 cup of cold water. Add the seasoned shrimp to the batter and stir to coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of shrimp sizzles immediately when added, add the coated shrimp in an even layer. Cook 2 to 3 minutes per side, or until the shrimp are crispy and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.  Serve the cilantro rice topped with the slaw and cooked shrimp. Drizzle with the sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Cook the shrimp & serve your dish: