Mexican-Spiced Shrimp Bake with Rice & Creamy Tomatillo Sauce
Easy Prep & Cleanup

Mexican-Spiced Shrimp Bake

with Rice & Creamy Tomatillo Sauce

25 MIN
2 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
      600 Cals (est.)
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    fresh
    ingredients
    Mexican-Spiced Shrimp Bake with Rice & Creamy Tomatillo Sauce
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 2 cloves Garlic
    • 1 Poblano Pepper
    • ¼ cup Panko Breadcrumbs
    • ¼ cup Sour Cream
    • ⅓ cup Tomatillo-Poblano Sauce
    • 2 Tbsps Raw Pepitas
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Cook the rice
    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 small pot, combine the rice, a big pinch of salt, and 1 cup 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. 

    Prepare & start the vegetables
    2 Prepare & start the vegetables

    Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Transfer the diced zucchini and diced pepper to a medium 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. 

    Make the breadcrumb topping
    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 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. 

    Bake the shrimp & vegetables
    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 vegetables. 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.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

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

    Tips from Home Chefs

    Cook the rice
    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 small pot, combine the rice, a big pinch of salt, and 1 cup 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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Transfer the diced zucchini and diced pepper to a medium 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. 

    Prepare & start the vegetables
    Make the breadcrumb topping
    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 1 tablespoon 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 vegetables. 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.

    Bake the shrimp & vegetables
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

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

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