Baja Shrimp
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Baja Shrimp

Baja Shrimp

with Mexican Rice

Salsa brings warm-weather vibes. It’s juicy and tangy, with a touch of heat, making it the perfect complement to crispy, Mexican-spiced shrimp. Served over top steamy yellow rice and finished with lime crema and salsa, this dish celebrates summer!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes


serving amount

285 g


(Contains Shrimp)

¾ cup

Basmati Rice

56 g

Baby Spinach

56 g

Yellow Onion, chopped

1 unit


1 unit

Sour Cream

(Contains Milk)

2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

3 tbsp


113 g

Baby Tomatoes

Not included in your delivery

0.13 tsp


1 tbsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories660 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate76 g
Sugar5 g
Dietary Fiber7 g
Protein32 g
Cholesterol220 mg
Sodium1600 mg
Trans Fat0.5 g
Potassium800 mg
Calcium200 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan


  • Zest, then juice half the lime.
  • Cut remaining lime into wedges.
  • Roughly chop spinach.
  • Halve tomatoes.
Cook rice
  • Heat a medium pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
  • Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Make crema and dress tomatoes
  • Meanwhile, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest to a small bowl. Season with salt and pepper, then stir to combine.
  • Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.
  • Add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Toss to coat.
Cook shrimp
  • Using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning.
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Cook until just pink and cooked through, 2-3 min.**
Finish and serve
  • Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
  • Stir until spinach is wilted, 1 min.
  • Divide rice between plates.
  • Top with shrimp, tomatoes and guacamole.
  • Drizzle with crema.
  • Squeeze a lime wedge over top, if desired.

If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Season the same way the recipe instructs you to season the tilapia. Cook until just pink and cooked through, 2-3 min.**

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