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Shrimp and Chorizo Saute
with avocados / bell peppers

Active: 30 min Total: 30 min
This Mexican-inspired saute includes shrimp and chorizo simmered in enchilada sauce and served with avocados and diced red onions.
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.
Tags

Ingredients

Metric
Servings:
4
Red Enchilada Sauce (Paleo and Gluten-Free):
  • 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 and Chorizo Saute:
  • 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

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse and pat dry.
  2. 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)
  3. Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  5. Avocados - Slice avocados.

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Make

  1. 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.
  2. 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.
  3. 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).
  4. Divide shrimp and chorizo between serving bowls.
  5. Serve shrimp and chorizo with sliced avocados, red onions and lime wedges on the side. Let everyone garnish their bowl at the table.

Nutrition Facts

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Reviews

Ratings

Original (97)
Gluten-free (3)
Paleo (10)
Vegetarian (26)

46 reviews

Tasty and easy to make! Tortilla chips are best if made extra crispy!

By: Jane
Posted: Aug 16, 2021
Diet: Original
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.

By: Brandi
Posted: Jul 04, 2021
Diet: Original
0 Helpful

Love this meal--simple, quick, and tasty. Using pre-made sausage is a great idea!

By: Erie Martha
Posted: Jun 30, 2021
Diet: Original
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.

By: Jessie
Posted: Jul 18, 2019
Diet: Original
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.

By: Nicole
Posted: Apr 04, 2019
Diet: Original
0 Helpful

one of our staples

By: Patrick
Posted: Apr 19, 2018
Diet: Original
0 Helpful