Shrimp and Chorizo Saute
with avocados / bell peppers
Smarts: We've found that paleo-friendly enchilada sauce can be hard to find, so this recipe includes our easy, homemade version. Chorizo can be quite spicy, so keep that in mind when adding spice to your enchilada sauce.
- Oil, cooking - 1 Tbsp
- Chili powder - 1 Tbsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Tomato paste - 5 Tbsp
- Stock, any type - 2 cups
- Shrimp, peeled and deveined - 1 lb
- Bell peppers, any color - 1, chopped
- Onions, medium and red - 1/2, chopped
- Zucchini - 12 oz, chopped
- Limes - 1, wedges
- Avocados - 1, sliced
- Oil, cooking - 1 Tbsp
- Chorizo, raw - 8 oz (sub Italian sausage)
- Red enchilada sauce (ingredients listed separately) - ~1 1/2 cups
- Shrimp - Defrost, rinse and pat dry.
- Enchilada sauce - Heat oil (the portion for the sauce) in a saucepan over medium heat. To the hot oil, add chili powder, cumin and oregano and saute until fragrant, ~1 minute. Add tomato paste and stir to combine. Whisk in stock and bring to a simmer. Simmer until sauce thickens slightly and reduces to roughly 1 1/2 cups / 355mL (for 4 servings; adjust if customizing), ~5 minutes. Season with some salt and pepper. (Can be done 5 days ahead)
- Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Avocados - Slice avocados.
- Heat a skillet over medium heat. Add cooking oil (portion for the saute) and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender.
- Add chorizo and saute, breaking the chorizo apart until cooked through and starting to brown on the bottom of the pan, 4 to 5 minutes more.
- Pour enchilada sauce and shrimp over chorizo and simmer until shrimp are opaque and cooked through, 4 to 6 minutes (depending on size of shrimp).
- Divide shrimp and chorizo between serving bowls.
- Serve shrimp and chorizo with sliced avocados, red onions and lime wedges on the side. Let everyone garnish their bowl at the table.
Tasty and easy to make! Tortilla chips are best if made extra crispy!0 Helpful
Added beans, used stale corn chips and green enchilada sauce. Also put a layer of cheese (bc cheese…) and put under broiler for 5 min. Serious Latin comfort food. 10 stars for taste, but I bet my changes took away 9 stars for health.0 Helpful
Love this meal--simple, quick, and tasty. Using pre-made sausage is a great idea!0 Helpful
Easy & Good. Doubled the chorizo to lb for 4, used more pepper, less zuc. Used Juanitas, worked great. Add beans next time. Add corn. Rice on side for kids.0 Helpful
Really easy and good! Made it even easier by using tortilla chips instead of making my own. Definitely going in the regular rotation.0 Helpful
one of our staples0 Helpful