Pescatarian with Seared Shrimp & Ground Beyond Beef™

Pescatarian

with Seared Shrimp & Ground Beyond Beef™

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

These recipes include fish or seafood, as well as other protein sources like eggs and tofu, and are accompanied by sides like veggies and rice.

This week's meals are:
• Asian-Style Shrimp & Vegetables with Spicy Ponzu Sauce
• Shrimp & Tomatillo Rice with Cotija & Lime Sour Cream
• Beyond Beef™ & Spicy Vegetables with Sweet Chili Mayo
• Mexican-Style Beyond Beef™ with Rice & Salsa Macha

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pescatarian with Seared Shrimp & Ground Beyond Beef™
Title
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Roasted Cashews
  • 2 Tbsps Grated Cotija Cheese
  • 1 tsp Furikake
  • 1 lb Sweet Potatoes
  • 6 oz Green Beans
  • 4 oz Sweet Peppers
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 cup Jasmine Rice
  • 2 tsps Gochujang
  • 1 lb Plant-Based Ground Beyond Beef ™
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Red Cabbage
  • 1 Poblano Pepper
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Lime
  • 3 Tbsps Sweet Chili Sauce
  • 1 Tbsp Sambal Oelek
  • ¼ cup Sour Cream
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Sugar
  • 1 tsp Black & White Sesame Seeds
  • 2 tsps Honey
  • 2 Tbsps Mayonnaise
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the green beans; halve crosswise. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the pepper.

Roast the sweet potatoes, cabbage & sweet peppers:
2 Roast the sweet potatoes, cabbage & sweet peppers:

Line a sheet pan with foil. In a large bowl, combine 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the vegetables to be; season with salt and pepper. Add the sweet potato pieces, diced cabbage, and halved sweet peppers; toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & finish the rice:
3 Cook & finish the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Stir in the tomatillo-poblano sauce until combined. Taste, then season with salt and pepper if desired. 

Cook the Beyond Beef™:
4 Cook the Beyond Beef™:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Beyond Beef™. Cook, stirring frequently and breaking apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until the Beyond Beef™ is browned and cooked through. Carefully drain off and discard any excess oil. Transfer to a plate. Rinse and wipe out the pan.

Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Sauté the remaining vegetables:
6 Sauté the remaining vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high  until hot. Add the halved green beans and sliced poblano pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are  softened. Turn off the heat. 

Make the Spicy Ponzu Sauce:
7 Make the Spicy Ponzu Sauce:

Combine the honey (kneading the packet before opening), ponzu sauce, 2 teaspoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. 

Make the Lime Sour Cream:
8 Make the Lime Sour Cream:

Halve the lime crosswise. Combine the sour cream, the juice of 1 lime half (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

Make the Sweet Chili Mayo:
9 Make the Sweet Chili Mayo:

Combine the sweet chili sauce, mayonnaise, and 2 teaspoons of water. Season with salt and pepper. 

Make the Salsa Macha:
10 Make the Salsa Macha:

Roughly chop the pepitas. Combine the sesame seeds, chopped pepitas, sugar, 1 tablespoon of water, and up to half the chile paste (you will have extra), depending on how spicy you’d like the salsa to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Asian-Style Shrimp & Vegetables:
11 Assemble & Store the Asian-Style Shrimp & Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the spicy ponzu sauce to 2 small containers. 

Assemble & Store the Shrimp & Tomatillo Rice:
12 Assemble & Store the Shrimp & Tomatillo Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the lime sour cream to 2 small containers. 

Assemble & Store the Beyond Beef™ & Spicy Vegetables:
13 Assemble & Store the Beyond Beef™ & Spicy Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked Beyond Beef™

Transfer the sweet chili mayo to 2 small containers. 

Assemble & Store the Mexican-Style Beyond Beef™:
14 Assemble & Store the Mexican-Style Beyond Beef™:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 sautéed vegetables

• 1/4 cooked Beyond Beef™

Transfer the salsa macha to 2 small containers. 

Finish & Serve the Asian-Style Shrimp & Vegetables:
15 Finish & Serve the Asian-Style Shrimp & Vegetables:

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ponzu sauce and chopped cashews.


Finish & Serve the Shrimp & Tomatillo Rice:
16 Finish & Serve the Shrimp & Tomatillo Rice:

Makes 2 servings:

Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lime sour cream and cotija.


Finish & Serve the Beyond Beef™ & Spicy Vegetables:
17 Finish & Serve the Beyond Beef™ & Spicy Vegetables:

Makes 2 servings:

Heat the finished Beyond Beef™ and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili mayo and furikake.


Finish & Serve the Mexican-Style Beyond Beef™:
18 Finish & Serve the Mexican-Style Beyond Beef™:

Makes 2 servings:

Roughly chop the peanuts. Heat the finished Beyond Beef™, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa macha and chopped peanuts.

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the green beans; halve crosswise. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling the pepper.

2 Roast the sweet potatoes, cabbage & sweet peppers:

Line a sheet pan with foil. In a large bowl, combine 1 tablespoon of olive oil and as much of the gochujang as you’d like, depending on how spicy you’d like the vegetables to be; season with salt and pepper. Add the sweet potato pieces, diced cabbage, and halved sweet peppers; toss to thoroughly coat. Transfer to the sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes, cabbage & sweet peppers:
Cook & finish the rice:
3 Cook & finish the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Stir in the tomatillo-poblano sauce until combined. Taste, then season with salt and pepper if desired. 

4 Cook the Beyond Beef™:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Beyond Beef™. Cook, stirring frequently and breaking apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 2 to 3 minutes, or until the Beyond Beef™ is browned and cooked through. Carefully drain off and discard any excess oil. Transfer to a plate. Rinse and wipe out the pan.

Cook the Beyond Beef™:
Cook the shrimp:
5 Cook the shrimp:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

6 Sauté the remaining vegetables:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high  until hot. Add the halved green beans and sliced poblano pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are  softened. Turn off the heat. 

Sauté the remaining vegetables:
Make the Spicy Ponzu Sauce:
7 Make the Spicy Ponzu Sauce:

Combine the honey (kneading the packet before opening), ponzu sauce, 2 teaspoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. 

8 Make the Lime Sour Cream:

Halve the lime crosswise. Combine the sour cream, the juice of 1 lime half (you will have extra), and 2 teaspoons of water. Season with salt and pepper.

Make the Lime Sour Cream:
Make the Sweet Chili Mayo:
9 Make the Sweet Chili Mayo:

Combine the sweet chili sauce, mayonnaise, and 2 teaspoons of water. Season with salt and pepper. 

10 Make the Salsa Macha:

Roughly chop the pepitas. Combine the sesame seeds, chopped pepitas, sugar, 1 tablespoon of water, and up to half the chile paste (you will have extra), depending on how spicy you’d like the salsa to be. Taste, then season with salt and pepper if desired.

Make the Salsa Macha:
Assemble & Store the Asian-Style Shrimp & Vegetables:
11 Assemble & Store the Asian-Style Shrimp & Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the spicy ponzu sauce to 2 small containers. 

12 Assemble & Store the Shrimp & Tomatillo Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 sautéed vegetables

• 1/4 cooked shrimp

Transfer the lime sour cream to 2 small containers. 

Assemble & Store the Shrimp & Tomatillo Rice:
Assemble & Store the Beyond Beef™ & Spicy Vegetables:
13 Assemble & Store the Beyond Beef™ & Spicy Vegetables:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked Beyond Beef™

Transfer the sweet chili mayo to 2 small containers. 

14 Assemble & Store the Mexican-Style Beyond Beef™:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 sautéed vegetables

• 1/4 cooked Beyond Beef™

Transfer the salsa macha to 2 small containers. 

Assemble & Store the Mexican-Style Beyond Beef™:
Finish & Serve the Asian-Style Shrimp & Vegetables:
15 Finish & Serve the Asian-Style Shrimp & Vegetables:

Makes 2 servings:

Roughly chop the cashews. Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ponzu sauce and chopped cashews.


16 Finish & Serve the Shrimp & Tomatillo Rice:

Makes 2 servings:

Heat the finished shrimp, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lime sour cream and cotija.


Finish & Serve the Shrimp & Tomatillo Rice:
Finish & Serve the Beyond Beef™ & Spicy Vegetables:
17 Finish & Serve the Beyond Beef™ & Spicy Vegetables:

Makes 2 servings:

Heat the finished Beyond Beef™ and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sweet chili mayo and furikake.


18 Finish & Serve the Mexican-Style Beyond Beef™:

Makes 2 servings:

Roughly chop the peanuts. Heat the finished Beyond Beef™, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa macha and chopped peanuts.

Finish & Serve the Mexican-Style Beyond Beef™: