Oven-Baked Mexican-Spiced Shrimp with Cilantro Rice, Pepitas & Sour Cream
Ready to Cook

Oven-Baked Mexican-Spiced Shrimp

with Cilantro Rice, Pepitas & Sour Cream

45 MIN
2 Servings
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    From the Test Kitchen

    Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp, and the herbaceous cilantro sauce that we're cooking the tomatoes and rice in.
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    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Mexican-Spiced Shrimp with Cilantro Rice, Pepitas & Sour Cream
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 oz Grape Tomatoes
    • ¼ cup Cilantro Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ¼ cup Sour Cream
    • ½ cup Long Grain White Rice
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Raw Pepitas
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & start the tray
    1 Prepare the ingredients & start the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, tomatoes, cilantro sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

    Finish the tray & serve your dish
    2 Finish the tray & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); season with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned shrimp and pepitas in an even layer on top of the partially cooked base. Bake, uncovered, 10 to 12 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Serve the finished tray topped with the sour cream. Enjoy!

    Tips from Home Chefs

    Oven-Baked Mexican-Spiced Shrimp

    Prepare the ingredients & start the tray
    1 Prepare the ingredients & start the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, tomatoes, cilantro sauce, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil.

    2 Finish the tray & serve your dish

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); season with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned shrimp and pepitas in an even layer on top of the partially cooked base. Bake, uncovered, 10 to 12 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Serve the finished tray topped with the sour cream. Enjoy!

    Finish the tray & serve your dish
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