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Week of 7/15/19

Shrimp and Turkey Chorizo Saute
with zucchini / bell peppers

Active: 30 minTotal: 30 min
Original GF Paleo Vegetarian

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.

Dependency
Portobello Pork ‘Burgers’
Tags
One Pot, Low Calorie, Quick and Easy
Save recipe
65

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost shrimp.
  2. Make spice mix - Combine chili powder, paprika, cumin, garlic powder, coriander, salt, and black pepper. (Can be done up to 5 days ahead)
  3. 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)
  4. Season turkey - Stir spice mix into turkey. (Can be done up to 2 days ahead)
  5. Limes - Slice limes into wedges.

Make

  1. Heat a skillet over medium heat. Add oil and then bell peppers and onions. Saute until vegetables are softened, 3 to 4 minutes.
  2. Add zucchini and saute until zucchini is nearly tender, 3 to 4 minutes more.
  3. Add turkey and saute, breaking it apart, until cooked through, 5 to 6 minutes more.
  4. 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.
  5. 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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Just a moment...
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Increase your nutrition smarts

Reviews

Ratings

Original (40)
Gluten-free (8)
Paleo (2)
Vegetarian (15)

38 reviews

Fantastic and quick. I added cilantro and skipped sour cream.

By: Thomas
Posted: Jan 14, 2020
Diet: Vegetarian
0 Helpful

This was easy and like the enchilada skillets, you can change up the vegetables easily.

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

This was so easy and so delicious!

By: Marta
Posted: Aug 17, 2019
Diet: Original
0 Helpful

Easy and tasty. Subbed veggie crumbles for turkey, worked perfect.

By: Scott
Posted: Aug 07, 2019
Diet: Original
0 Helpful

Everyone loved this more than me.

By: Patti
Posted: Aug 01, 2019
Diet: Original
0 Helpful

Used the Trader Joe’s enchilada sauce and it was amazing with this!

By: Janelle
Posted: Aug 01, 2019
Diet: Vegetarian
0 Helpful