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Shrimp, Chorizo and Bell Pepper Saute
with quinoa

Active: 35 minTotal: 45 min
20160718 shrimp chorizo bell pepper saute nm 5.jpg?ixlib=rails 2.1

This Cajun-inspired saute has a bit of spice from chorizo and is served over quinoa to soak up all the flavorful cooking liquid.

Tags

Ingredients

Servings:
4
Metric
Shrimp, Sausage and Bell Pepper Saute:
  • Shrimp, peeled and deveined - 1 lb
  • Onions, red - 1/2, chopped
  • Bell peppers, any color - 2, chopped
  • Coleslaw mix - 7 oz, chopped
  • Sausage, raw chorizo (sub andouille, chopped) - 6 oz
  • Cilantro - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cajun seasoning - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Tomato paste - 3 Tbsp
  • Stock, any type - 3/4 cup
  • Lemon juice - 2 tsp
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Quinoa - (Double if making Tuesday night’s dinner.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  3. Onions / Bell peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
  4. Sausage - Skip this step if using loose, raw sausage (like most chorizo). Otherwise, chop sausage and discard casings. (Can be done up to 3 days ahead)
  5. Cilantro - Prep as directed.

Make

  1. Heat a Dutch oven with first part of oil over medium-high heat. Add shrimp and saute until cooked through, 3 to 4 minutes. Set shrimp aside and return pan to heat.
  2. Add second part of oil and then onions, peppers and coleslaw mix to heated oil. Saute until vegetables are beginning to soften, 2 to 3 minutes.
  3. Add Cajun seasoning mix and oregano and saute until spices coat vegetables.
  4. Add chorizo and stir to break into small pieces. Saute until chorizo begins to darken and release oil. Stir in tomato paste and stock and simmer until liquid reduces, 5 to 6 minutes.
  5. If quinoa was made ahead and refrigerated, reheat it briefly in the microwave. (If doubled for Tuesday’s meal, remember to save half.)
  6. Remove chorizo from heat and stir in shrimp and lemon juice. Season with some salt and pepper.
  7. Serve chorizo and shrimp over quinoa. Top with cilantro and enjoy!
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Reviews

This meal has 46 reviews

soooooo good! the quinoa gave it a nice pop! Used tilapia instead of shrimp because hubby doesnt like it but it was amazing!

By: Roxana
Posted: Mar 20, 2018
Diet: Original

Used shrimp, chicken and sausage. Family enjoyed it.

By: Cathleen
Posted: Aug 18, 2017
Diet: Gluten-free

Subbed chicken for shrimp.

By: Sundi
Posted: Jun 25, 2017
Diet: Paleo

Absolutely an amazing dish. I love rice, but this is a keeper. Flavorful and just the right amount of heat. Will cook this again and again.

By: Gary
Posted: May 20, 2017
Diet: Original

I skipped the salad and used cauliflower rice to make it a very tasty one-pot meal!

By: Doug
Posted: Feb 25, 2017
Diet: Paleo

We forgot to get quinoa so we used white rice instead. I wasn't sure about this dish, but I actually liked it!

By: Veronica
Posted: Nov 21, 2016
Diet: Gluten-free