A blend of traditional spices like ancho chile powder, paprika, and more gives vibrant flavor to tender shrimp—roasted alongside juicy whole tomatoes that we’re stirring with pickled jalapeño into fluffy rice. For cooling contrast and a bit of satisfying crunch, we’re serving it all with creamy avocado-dressed cabbage and carrots.
Ingredients
Ingredients
- 10 oz Tail-On Shrimp (Peeled & Deveined)
- 1/2 c Jasmine Rice
- 1 Avocado
- 4 oz Grape Or Cherry Tomatoes
- 1/2 lb Cabbage
- 1 Lime
- 6 oz Carrots
- 1 oz Sliced Pickled Jalapeño Pepper
- 1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Instructions
Instructions
Cook the rice:
Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
Start the tomatoes:
While the rice cooks, wash and dry the fresh produce. Line a sheet pan with foil. Place the tomatoes on the foil. Drizzle with 1 teaspoon of olive oil; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven.
Prepare the remaining ingredients:
While the tomatoes roast, halve and pit the avocado. Using a spoon, remove the avocado from the skin. Medium dice one half, keeping the remaining half whole. Halve the lime crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling.
Roast the shrimp & finish the tomatoes:
Pat the shrimp dry with paper towels; place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted tomatoes. Arrange in an even layer. Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven.
Make the slaw:
While the shrimp and tomatoes roast, in a large bowl, combine the whole avocado half, 1 teaspoon of olive oil, and the juice of both lime halves. Using a fork, mash until smooth. Taste, then season with salt and pepper if desired. Add the sliced cabbage, grated carrots, and diced avocado. Stir to combine. Taste, then season with salt and pepper if desired.
Finish the rice & serve your dish:
To the pot of cooked rice, add the roasted tomatoes and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the roasted shrimp and slaw. Enjoy!