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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.

Ethan Mick

with Roasted Tomato Rice & Creamy Avocado Slaw

Mexican-Spiced Shrimp

Tail-On Shrimp (Peeled & Deveined)

Jasmine Rice

Avocado

Grape Or Cherry Tomatoes

Cabbage

Lime

Carrots

Sliced Pickled Jalapeño Pepper

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Ingredients

oven

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.

Cook the rice:

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.

Start the tomatoes:

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.

Prepare the remaining ingredients:

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.

Roast the shrimp & finish the tomatoes:

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.

Make the slaw:

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!