Creamy Enchilada Shrimp with Fajita Rice and Zucchini

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 6710 PAN & LID
  • Info
    2 oz. Sour Cream
  • Info
    ½ oz. Crispy Fried Onions
  • 5 oz. Corn Kernels
  • 8½ oz. Cooked Jasmine Rice
  • 4 oz. Sliced Zucchini
  • 5 fl. oz. Red Enchilada Sauce
  • 1 tsp. Fajita Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    Prepare The Ingredients

    Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine rice, zucchini, corn, 1 tsp olive oil, fajita seasoning, ¼ tsp salt and a pinch of pepper in provided tray until completely combined. Spread into a single layer on one side of tray.

  • 2

    Add Sauce and Shrimp

    Add sauce on empty side of tray. Top with shrimp.

  • 3

    Bake The Meal

    Bake uncovered in hot oven until zucchini is tender and shrimp reaches a minimum internal temperature of 145 degrees, 25-30 minutes. Carefully remove from oven. Stir sour cream into sauce with shrimp. Top dish with crispy onions. Bon appétit!

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