Mexican Shrimp & Tomatillo Sour Cream with Roasted Vegetables & Fresh Orange

Mexican Shrimp & Tomatillo Sour Cream

with Roasted Vegetables & Fresh Orange

30 MIN
2 Servings
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From the Test Kitchen

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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Wellness Details

Carb Conscious 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
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fresh
ingredients
Mexican Shrimp & Tomatillo Sour Cream with Roasted Vegetables & Fresh Orange
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Green Cabbage
  • 1 Navel Orange
  • 1 Red Onion
  • 1 Zucchini
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 Tbsp Pickled Peruvian Peppers
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Dicing round veggies square
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables:
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. 

Prepare the remaining ingredients:
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. 

Cook the shrimp:
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. 

Finish the vegetables & serve your dish:
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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Mexican Shrimp & Tomatillo Sour Cream

Prepare & roast the vegetables:
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. 

Prepare the remaining ingredients:
Cook the shrimp:
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!

Finish the vegetables & serve your dish: