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Mexican Shrimp Saute
with zucchini / bell peppers / cauliflower rice

Active: 30 min Total: 30 min
Green enchilada sauce complements the flavors of shrimp and zucchini in this super fast one-pan Tex-Mex meal.
Smarts: We’ve included our go-to recipe for green enchilada sauce that is both paleo-friendly and gluten-free. If you can find a store-bought enchilada sauce that meets your dietary needs, feel free to use that.
Tags

Ingredients

Metric
Servings:
4
Mexican Shrimp Saute:
  • Shrimp, peeled and deveined - 1 1/2 lbs (use smaller shrimp if available)
  • Bell peppers, any color - 2, chopped
  • Zucchini - 12 oz, diced
  • Garlic - 3 cloves, chopped
  • Limes - 1, wedges
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Green enchilada sauce (ingredients listed separately) - 1 1/2 cups
Green Enchilada Sauce:
  • Onions, medium - 1/2, chopped
  • Garlic - 2 cloves, chopped
  • Tomatillos - 8 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, ground - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Stock, any type - 3/4 cup
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 1 Tbsp

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.
  2. Bell peppers / Zucchini / Onions / Garlic (for saute and sauce) / Tomatillos - Prep as directed. Combine bell peppers and zucchini. Store onions, garlic, and tomatillos each in their own containers. (Can be done up to 5 days ahead)
  3. Make enchilada sauce - Drain and rinse green chilies. Heat oil (portion for sauce) in a saucepan over medium heat. Add onions and saute for 3 minutes. Add garlic (portion for sauce), tomatillos, and green chilies 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)
  4. Cauliflower rice - 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)
  5. Limes - Slice into wedges.

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Make

  1. Heat a large skillet with oil (portion for saute) over medium-high heat. Add zucchini and bell peppers and saute until very tender, 7 to 8 minutes. (Note: If the pan starts to look dry while the vegetables are cooking, add some water.)
  2. Add garlic (portion for saute), cumin (portion for saute), and some salt and saute until fragrant ~1 minute more.
  3. Add enchilada sauce to pan and bring to a simmer. Stir in shrimp and simmer in sauce until shrimp are cooked through, 5 to 6 minutes (depending on size). Taste and season with some salt and pepper.
  4. If cauliflower rice was made ahead, reheat in the microwave.
  5. Serve shrimp saute over cauliflower rice with lime wedges for squeezing over top. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (64)
Gluten-free (4)
Paleo (3)
Vegetarian (40)

Most Helpful

Restaurant quality good. Sometimes I can't believe I made these recipes. Perfect balance of sweet/sour hot/mild. Shrimp is the base flavor so if you don't like shrimp I would say move on. I think I'm going to take the cooking course.

By: Tyler
Posted: Oct 22, 2020
Diet: Original
1 Helpful

74 reviews

Loved it. I would have actually added more zucchini and tortillas, and less shrimp. But flavor was great. Time consuming part was peeling the tomatillos.

By: Seren
Posted: Sep 21, 2021
Diet: Gluten-free
0 Helpful

Yum! Fast and easy and comforting. I was short on zucchini, would want to make sure to add plenty next time so the meal doesn't feel too heavy.

By: MEGAN
Posted: Sep 10, 2021
Diet: Gluten-free
0 Helpful

This was good! I used ground beef & cooked it in the ninja foodi.

By: Kathryn
Posted: Jul 02, 2021
Diet: Original
0 Helpful

Yum! We made our own red sauce and added leftover brown rice to get rid of it! I love this recipe- super easy, delicious, and I usually have most of this on hand already!!

By: Christopher
Posted: Jan 26, 2021
Diet: Vegetarian
0 Helpful

I used boneless skinless chicken thighs and really loved this! I think I would add more veggies next time, but I everything came together super well. I just wish my skillet was bigger to hold more goodness :)

By: Kristen
Posted: Nov 17, 2020
Diet: Original
0 Helpful

I appreciated how easy this was!

By: Gabrielle
Posted: Nov 11, 2020
Diet: Original
0 Helpful