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Pork and Shrimp Enchilada Saute
with red sauce / zucchini

Active: 40 Total: 40

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.



Red Enchilada Sauce:
  • 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
Pork and Shrimp Enchilada Saute:
  • 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


  1. Shrimp - Defrost and pat dry. Toss shrimp with smoked paprika, garlic powder (portion for saute), salt, and pepper.

  2. 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)

  3. Garlic / Zucchini - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Green onions / Cilantro - Prep as directed.

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  1. 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.

  2. 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. 

  3. 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.

  4. 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.

  5. Divide enchilada saute among serving plates. Garnish with hot sauce and cilantro (if using). Enjoy!



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