Mexican-Spiced Shrimp Bake

with Rice & Creamy Tomatillo Sauce

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, vegetables, and crunchy breadcrumb topping, and a zesty tomatillo-sour cream sauce that's drizzled on top.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
2 Zucchini
2 cloves Garlic
2 Poblano Peppers
1¼ cups Panko Breadcrumbs
½ cup Sour Cream
⅔ cup Tomatillo-Poblano Sauce
¼ cup Raw Pepitas
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

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, 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 vegetables

Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling. Transfer the diced zucchini and diced peppers to a large baking dish. Drizzle with 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.

3 Make the breadcrumb topping

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

4 Bake the shrimp & vegetables

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 vegetables. 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 and let stand at least 2 minutes.

5 Make the sauce & serve your dish

Meanwhile, combine the tomatillo sauce and sour cream in a bowl; season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables and creamy tomatillo sauce. Enjoy!