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Mexican Shrimp & Tomatillo Sour Cream
with Roasted Vegetables & Fresh Orange
30 min
Carb Conscious
500 Calories Or Less
i
Wellness at Blue Apron
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Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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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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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.
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.
Get Cooking
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)
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!
Tips from Home Chefs
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