Shrimp Enchilada Skillet
with bell peppers / broccoli / cauliflower rice
Get all the flavor of classic enchiladas in this paleo-friendly enchilada skillet made with shrimp and homemade green enchilada sauce.
Smarts: Save time on the night you're cooking by either making enchilada sauce ahead or purchasing canned green enchilada sauce from the grocery store.
Ingredients
- Cauliflower, small - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- Shrimp, peeled and deveined - 1 1/2 lbs
- Onions, medium - 1/2, sliced
- Bell peppers, any color - 2, sliced
- Oil, cooking - 1 Tbsp
- Onions, medium - 1/2, chopped
- Garlic - 3 cloves, chopped
- Tomatillos - 12 oz, peeled and chopped
- Green chilies, diced (7 oz / 198 g) - 1 can, drained and rinsed (use mild, medium, or hot)
- Oil, cooking - 1 Tbsp
- Cumin - 1/2 tsp
- Oregano, dried - 1/4 tsp
- Stock, any type - 1 cup
- Broccoli - 12 oz, chopped
- Oil, cooking - 1 Tbsp
- Cumin - 1/2 tsp
- Lemon juice - 2 tsp
Nutrition Facts
Prep
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Shrimp - Defrost shrimp.
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Cauliflower rice - Double if making Thursday’s meal. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Onions (for sauce and enchilada skillet) / Bell peppers / Garlic / Tomatillos / Broccoli - Prep as directed. Combine onions (portion for skillet) and bell peppers. Store onions (portion for sauce), garlic, tomatillos, and broccoli each separately. (Can be done up to 5 days ahead)
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Make enchilada sauce - If prepping before cooking, get oven heating before continuing with prep. Drain and rinse green chilis. Heat oil (portion for sauce) in a saucepan over medium heat. Add onions (portion for sauce) and saute for 3 minutes. Add garlic, tomatillos, and green chilis and saute for 3 minutes. Add cumin (portion for sauce) and oregano and saute for 1 minute. Pour stock over top and simmer sauce for 5 minutes to let the flavors come together. Blend with an immersion blender or standing blender. Season with some salt. (Can be done up to 5 days ahead)
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Make
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Heat oven to 375F / 190C.
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Spread broccoli out on a sheet pan. Toss with oil and cumin (portions for broccoli). Season with some salt.
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Roast broccoli until tender and golden brown, shaking the pan halfway through, 25 to 30 minutes.
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When broccoli is nearly finished, heat a saute pan over medium-high heat. Add oil (portion for the enchilada skillet) and then bell peppers and onions (portion for enchilada skillet). Saute until nearly tender, 3 to 4 minutes. Add shrimp and continue cooking until shrimp is opaque and cooked through.
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Stir enchilada sauce into shrimp until sauce is heated through. Season with some salt and pepper.
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If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled for Thursday).
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When broccoli is finished, squeeze lemon juice over top.
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Serve shrimp over cauliflower rice. Enjoy with broccoli on the side.
Nutrition Facts
Reviews
Ratings
43 reviews
These were very good vegetarian enchiladas. Made so much I decided to divide it into two smaller pans and freeze one.
0 HelpfulDidn't roll enchiladas. Mixed zucchini with a can of pintos and some crushed chips (maybe a cup?) And one third of sauce. Poured some suace on bottom and some on top. Had extra sauce. Roasted Cauliflower and broccoli.
0 HelpfulI knew what to expect from this. My mom made enchiladas like this. They were soggy, but the ingredients were decent enough. My wife didn't care for these at all. Her mom made proper enchiladas, made the way her grandma made them back in Guadalajara. These are not the same thing.
0 Helpful