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Mexican Shrimp & Tomatillo Sour Cream
with Roasted Vegetables & Fresh Orange
30 min
Carb Conscious
500 Calories Or Less
i
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Recipe only available for Friday delivery.
Mediterranean
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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.
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2 Servings
- Est. 300 Cals/serving
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A blend of traditional spices like ancho chile powder, paprika, and more lends bold flavor to tender seared shrimp—perfectly contrasted by a bright, cooling combo of sour cream and citrusy tomatillo-poblano sauce drizzled on top. For even more vibrant flavor, we’re stirring fresh juicy orange and tangy pickled peppers into the trio of roasted vegetables served underneath.
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Green Cabbage
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1 Navel Orange
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1 Red Onion
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1 Zucchini
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⅓ cup Tomatillo-Poblano Sauce
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1 Tbsp Pickled Peruvian Peppers
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¼ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh the produce. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and medium dice the orange; place in a large bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper.
3
Cook the shrimp:
Once the vegetables have roasted about 15 minutes, pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
4
Finish the vegetables & serve your dish:
To the bowl of diced orange, add the roasted vegetables and peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and tomatillo sour cream. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh the produce. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and medium dice the orange; place in a large bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper.
3
Cook the shrimp:
Once the vegetables have roasted about 15 minutes, pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
4
Finish the vegetables & serve your dish:
To the bowl of diced orange, add the roasted vegetables and peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and tomatillo sour cream. Enjoy!
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