Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Shrimp over Tomato-Jalapeño Rice
with Avocado & Cabbage Slaw
30 MIN
2 Servings
From the Test Kitchen
This flavor-packed dish features plump shrimp—roasted in a smoky blend of Mexican-style spices, then served alongside crisp cabbage and carrots tossed with a creamy avocado-lime dressing.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
-
NutritionPER SERVING
-
Calories550 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs