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.
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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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!