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

Mexican-Spiced Shrimp Bake

with Rice & Creamy Tomatillo Sauce

25 MIN
+$6.99/serving 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 a blend of smoked paprika, cayenne pepper, and more, which we're using to spice our rice and plump shrimp—baked with tender vegetables and a crunchy breadcrumb topping, then drizzled with creamy tomatillo sauce.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Mexican-Spiced Shrimp Bake with Rice & Creamy Tomatillo Sauce
Title
  • 20 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Long Grain White Rice
  • 2 Zucchini
  • 2 cloves Garlic
  • 2 Poblano Peppers
  • ½ cup Panko Breadcrumbs
  • ½ cup Sour Cream
  • ⅔ cup Tomatillo-Poblano Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ¼ cup Mayonnaise
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, 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. 

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 peppers. 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 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. 

Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, mayonnaise, and 2 tablespoons 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

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Mexican-Spiced Shrimp Bake

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 impurities). Drain thoroughly. In a small pot, combine the rice, half the spice blend, 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 stem of the peppers. 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 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. 

Prepare & start the vegetables
Make the breadcrumb topping
3 Make the breadcrumb topping

Meanwhile, peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, mayonnaise, 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 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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