Tex-Mex Shrimp & Rice Bake
with Corn, Peppers & Cilantro Sour Cream
Active:
10m
Total:
30m
Plump shrimp, sweet peppers, and white rice get baked in the oven under a layer of sweet and spicy honey habanero breadcrumbs—all in a recyclable tray. It's all finished with a drizzle of cilantro sour cream.
Details
Plump shrimp, sweet peppers, and white rice get baked in the oven under a layer of sweet and spicy honey habanero breadcrumbs—all in a recyclable tray. It's all finished with a drizzle of cilantro sour cream.
Nutrition per serving
38g Protein / 4g Fiber / 700 Calories
Cinco De Mayo
Ingredients
10 oz
Shrimp (peeled & deveined)
½ cup
Long Grain White Rice
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
4 oz
Sweet Peppers
¼ cup
Panko Breadcrumbs
2 tbsp
Mayonnaise
3 oz
Fire Grilled Corn
¼ cup
Sour Cream
¼ cup
Cilantro Sauce
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Start the rice
Preheat the oven to 450°F. Wash and dry the fresh produce. Lightly coat the tray(s) with a drizzle of olive oil. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the prepared tray(s), combine the corn and rice. Add 1 cup of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray(s) with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil.
step 2
Make the topping
Meanwhile, in a bowl, combine the breadcrumbs, mayonnaise, 2 teaspoons of olive oil (or 4 teaspoons for 4 servings), and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.
step 3
Assemble & bake the dish
Pat the shrimp dry with paper towels. Season with salt, pepper, and as much of the remaining spice blend as you'd like. Add the seasoned shrimp and peppers in an even layer to the partially cooked rice. Evenly sprinkle the topping over the shrimp and peppers. Return to the oven and bake, uncovered, 14 to 16 minutes, or until the breadcrumbs are browned and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.
step 4
Make the creamy cilantro sauce & serve your dish
Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Serve the baked shrimp and rice topped with the creamy cilantro sauce. Enjoy!
Instructions
step 1
Start the rice
Preheat the oven to 450°F. Wash and dry the fresh produce. Lightly coat the tray(s) with a drizzle of olive oil. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the prepared tray(s), combine the corn and rice. Add 1 cup of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray(s) with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil.
step 2
Make the topping
Meanwhile, in a bowl, combine the breadcrumbs, mayonnaise, 2 teaspoons of olive oil (or 4 teaspoons for 4 servings), and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.
step 3
Assemble & bake the dish
Pat the shrimp dry with paper towels. Season with salt, pepper, and as much of the remaining spice blend as you'd like. Add the seasoned shrimp and peppers in an even layer to the partially cooked rice. Evenly sprinkle the topping over the shrimp and peppers. Return to the oven and bake, uncovered, 14 to 16 minutes, or until the breadcrumbs are browned and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.
step 4
Make the creamy cilantro sauce & serve your dish
Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Serve the baked shrimp and rice topped with the creamy cilantro sauce. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu