Spanish Shrimp & Rice with Vegetables & Aioli

Spanish Shrimp & Rice

with Vegetables & Aioli

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spanish Shrimp & Rice with Vegetables & Aioli
Title
time-saving
tips & techniques
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

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! 

Browse Steps
1 of 5