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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Basmati Rice
56 g
Baby Spinach
56 g
Yellow Onion, chopped
1 unit
Lime
1 unit
Sour Cream
(Contains Milk)
2 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
3 tbsp
Guacamole
113 g
Baby Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Zest, then juice half the lime.
- Cut remaining lime into wedges.
- Roughly chop spinach.
- Halve tomatoes.
- 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.
- 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.
- 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.**
- 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.**
