Shrimp and Turkey Chorizo Saute
with zucchini / bell peppers
This Mexican-inspired saute features shrimp and a 'chorizo' made with ground turkey and spices. The result is as flavorful as if the dish used classic chorizo but comes in with many fewer calories.
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Tags
Proteins
Cuisines
Ingredients
Turkey Chorizo:
- Chili powder - 1 tsp
- Paprika - 1 tsp
- Cumin - 1 tsp
- Garlic powder - 1 tsp
- Coriander - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Turkey, ground - 1 lb
Shrimp and Turkey Chorizo Saute:
- Shrimp, peeled and deveined - 1 lb
- Zucchini - 12 oz , diced
- Bell peppers, any color - 1 , diced
- Onions, medium - 1/2 , diced
- Limes - 1 , wedges
- Oil, cooking - 1 Tbsp
- Stock, any type - 2/3 cup
- Tomato paste - 3 Tbsp
- Curtido Pickled Cabbage (leftover from Tuesday) - ~2 cups
Prep
- Shrimp - Defrost shrimp.
- Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
- Zucchini / Bell peppers / Onions - Prep as directed. Store zucchini in one container. Combine bell peppers and onions in another container. (Can be done up to 5 days ahead)
- Season turkey - Stir spice mix into turkey. (Can be done up to 2 days ahead)
- Limes - Slice limes into wedges.
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Make
- Heat a skillet over medium heat. Add oil and then bell peppers and onions. Saute until vegetables are softened, 3 to 4 minutes.
- Add zucchini and saute until zucchini is nearly tender, 3 to 4 minutes more.
- Add turkey and saute, breaking it apart, until cooked through, 5 to 6 minutes more.
- Pour stock and tomato paste over vegetables and turkey. Bring to a simmer and add shrimp. Saute everything together until shrimp is opaque and cooked through, ~4 minutes.
- Divide saute between serving bowls. Serve with curtido (leftover from this recipe on the side and lime wedges for squeezing over top. Enjoy!
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