Paleo Tex-Mex Breakfast Skillet: Spicy Shrimp & Vegetable Fiesta

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 8 oz Mexican chorizo, casing removed
• 2 cups diced bell pepper (assorted colors)
• 1 cup cherry tomatoes, halved
• 1 medium red onion, diced
• 1 jalapeño, seeded and finely chopped
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 tbsp olive oil
• 1 avocado, sliced (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chorizo and cook until browned, breaking it into smaller pieces with a wooden spoon, about 5 minutes. Transfer cooked chorizo to a plate and set aside. In the same skillet, add the remaining tablespoon of olive oil, shrimp, garlic, and jalapeño. Cook for 3 4 minutes until shrimp is pink and cooked through. Remove from skillet and set aside with chorizo. Add bell peppers, red onion, and tomatoes to the skillet. Season with smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 5 7 minutes until vegetables are tender. Return shrimp and chorizo to the skillet, stirring well to combine with vegetables. Cook for an additional 2 minutes to reheat and blend flavors. Remove from heat and mix in chopped cilantro. Taste and adjust seasoning if needed.

Chef’s Insight

To create an authentic Tex-Mex flavor profile, use Mexican chorizo and fresh cilantro, which are key ingredients in traditional Mexican cuisine.

Notes

For an extra kick, add a dash of hot sauce or chipotle powder to the skillet before combining the vegetables and proteins.