Spanish Shrimp & Rice with Vegetables & Aioli

Spanish Shrimp & Rice

with Vegetables & Aioli

Group Created with Sketch. 45 min 11 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
  • View All
    Nutrition Label
    Download

For this rich, flavorful dish, you’ll cook tender vegetables, tomato paste, and a blend of traditional spices alongside sushi rice, whose natural starchiness lends creamy, hearty texture to the robust base for our plump shrimp and aromatic aioli.

Get Cooking
fresh
ingredients
Spanish Shrimp & Rice with Vegetables & Aioli
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores and medium dice. Roughly chop the capers. In a bowl, combine 3/4 of the garlic paste, the sliced white bottoms of the scallions, diced zucchini and peppers, and chopped capers. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. 

Cook the vegetables:
2 Cook the vegetables:

In a medium, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. 

Cook the rice:
3 Cook the rice:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato paste and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Add 2 1/2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Reduce the heat to medium. Loosely cover the pan with foil and cook, stirring occasionally, 18 to 20 minutes, or until the water has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the shrimp:
4 Cook the shrimp:

Once the rice has cooked about 15 minutes, in a separate medium pan, heat 1 teaspoon 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 occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. 

Make the aioli & serve your dish:
5 Make the aioli & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the cooked vegetables and rice topped with the cooked shrimpaioli, and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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:

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the scallions, separating the white bottoms and hollow green tops. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores and medium dice. Roughly chop the capers. In a bowl, combine 3/4 of the garlic paste, the sliced white bottoms of the scallions, diced zucchini and peppers, and chopped capers. Pat the shrimp dry with paper towels; remove the tails. Place in a bowl. Season with salt, pepper, and half the spice blend. Stir to coat. 

2 Cook the vegetables:

In a medium, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. 

Cook the vegetables:
Cook the rice:
3 Cook the rice:

Add the rice to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomato paste and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated. Add 2 1/2 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Reduce the heat to medium. Loosely cover the pan with foil and cook, stirring occasionally, 18 to 20 minutes, or until the water has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

4 Cook the shrimp:

Once the rice has cooked about 15 minutes, in a separate medium pan, heat 1 teaspoon 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 occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. 

Cook the shrimp:
Make the aioli & serve your dish:
5 Make the aioli & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the cooked vegetables and rice topped with the cooked shrimpaioli, and sliced green tops of the scallions. Enjoy!