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Mexican-Spiced Shrimp

with Roasted Tomato Rice & Creamy Avocado Slaw

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A blend of traditional spices like ancho chile powder, paprika, and more gives vibrant flavor to tender shrimp—roasted alongside juicy whole tomatoes that we’re stirring with pickled jalapeño into fluffy rice. For cooling contrast and a bit of satisfying crunch, we’re serving it all with creamy avocado-dressed cabbage and carrots.

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instructions
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Start the tomatoes:
2 Start the tomatoes:

While the rice cooks, wash and dry the fresh produce. Line a sheet pan with foil. Place the tomatoes on the foil. Drizzle with 1 teaspoon of olive oil; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the tomatoes roast, halve and pit the avocado. Using a spoon, remove the avocado from the skin. Medium dice one half, keeping the remaining half whole. Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

Roast the shrimp & finish the tomatoes:
4 Roast the shrimp & finish the tomatoes:

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted tomatoes. Arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven.

Make the slaw:
5 Make the slaw:

While the shrimp and tomatoes roast, in a large bowl, combine the whole avocado half, 1 teaspoon of olive oil, and the juice of both lime halves. Using a fork, mash until smooth. Taste, then season with salt and pepper if desired. Add the sliced cabbage, grated carrots, and diced avocado. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

To the pot of cooked rice, add the roasted tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted shrimp and slaw. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Start the tomatoes:

While the rice cooks, wash and dry the fresh produce. Line a sheet pan with foil. Place the tomatoes on the foil. Drizzle with 1 teaspoon of olive oil; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.

Start the tomatoes:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the tomatoes roast, halve and pit the avocado. Using a spoon, remove the avocado from the skin. Medium dice one half, keeping the remaining half whole. Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

4 Roast the shrimp & finish the tomatoes:

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted tomatoes. Arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven.

Roast the shrimp & finish the tomatoes:
Make the slaw:
5 Make the slaw:

While the shrimp and tomatoes roast, in a large bowl, combine the whole avocado half, 1 teaspoon of olive oil, and the juice of both lime halves. Using a fork, mash until smooth. Taste, then season with salt and pepper if desired. Add the sliced cabbage, grated carrots, and diced avocado. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the roasted tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted shrimp and slaw. Enjoy!

Finish the rice & serve your dish: