Pork and Shrimp Enchilada Saute
with red sauce / zucchini
This saucy enchilada saute is full of bold TexMex flavors from a quick, homemade enchilada sauce. It's a great one to customize with your favorite veggies, proteins, or toppings!
Smarts: We like the combination of pork and shrimp here, but feel free to use just one protein if you prefer.
Ingredients
- Oil, cooking - 1 Tbsp
- Chili powder - 2 tsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 7 Tbsp
- Stock, any type - 1 1/2 cups
- Shrimp - 8 oz , defrosted
- Paprika, smoked - 1/2 tsp
- Garlic powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Garlic - 2 cloves , chopped
- Zucchini - 12 oz , diced
- Green onions - 2 stalks , chopped, green and white parts separate
- Cilantro (opt) - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Pork, ground - 1 lb
- Lime juice - 2 tsp
- Hot sauce (opt) - for serving
Prep
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Shrimp - Defrost and pat dry. Toss shrimp with smoked paprika, garlic powder (portion for saute), salt, and pepper.
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Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder (portion for sauce) in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. (Note: sauce will be fairly thin.) (Can be done up to 5 days ahead)
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Garlic / Zucchini - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Green onions / Cilantro - Prep as directed.
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Make
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Heat a large skillet with first portion of cooking oil (for saute) over medium heat. Add shrimp and saute until opaque and cooked through, 4-5 minutes. Transfer shrimp to a bowl and cover to keep warm.
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Wipe out the skillet and return it to medium heat with second portion of cooking oil (for saute). Add zucchini, garlic, and white parts of green onions with a pinch of salt. Saute for 2-3 minutes to get zucchini started cooking.
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Add pork and continue to saute, breaking it up as it cooks, until pork is cooked through and zucchini is nearly tender, 5-6 minutes.
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Stir in enchilada sauce and bring to a simmer. Simmer everything together until zucchini is tender and flavors have come together, ~2-3 minutes more. Remove from heat and fold in shrimp, lime juice, and green parts of green onions. Taste and season with some salt and pepper.
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Divide enchilada saute among serving plates. Garnish with hot sauce and cilantro (if using). Enjoy!
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