Mexican Shrimp Saute
with zucchini / bell peppers / cauliflower rice
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.
- 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
- 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 florets - 1 lb
- Butter - 1 Tbsp
- Shrimp - Defrost shrimp.
- 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)
- 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)
- 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)
- Limes - Slice into wedges.
- 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.)
- Add garlic (portion for saute), cumin (portion for saute), and some salt and saute until fragrant ~1 minute more.
- 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.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve shrimp saute over cauliflower rice with lime wedges for squeezing over top. Enjoy!
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.1 Helpful
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.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.0 Helpful
This was good! I used ground beef & cooked it in the ninja foodi.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!!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 :)0 Helpful
I appreciated how easy this was!0 Helpful