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Shrimp, Chorizo and Bell Pepper Saute
with quinoa

Active: 35 min Total: 45 min
This Cajun-inspired saute has a bit of spice from chorizo and is served over quinoa to soak up all the flavorful cooking liquid.


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, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups


  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.

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  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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