Pescatarian with Seared Shrimp & Ground Beyond Beef™

Pescatarian

with Seared Shrimp & Ground Beyond Beef™

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    8 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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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

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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.

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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™: