Shrimp & Red Peppers With Butternut Squash Rice decorated with parsley. A savory dish filled with vegetables, bursting with a flavor that can be made in under 30 minutes! Paleo, gluten free, low calorie and packed with nutrition. —Megan Olson
What You'll Need
shrimp, cleaned, tail removed & deveined
butternut squash or 1 large squash cubed
red bell peppers, sliced & diced
white onion, finely diced
15 oz can fire roasted diced tomatoes
extra virgin olive oil
low sodium chicken broth
red pepper flakes
Place butternut squash cubes in a blender or food processor and pulse until it becomes a rice like consistency, do not over process.
Place a large skillet over medium high heat and add olive oil, onion & red pepper flakes. Cook 2-3 minutes then add red bell pepper, garlic.
Cook 5 minutes then add tomatoes, butternut squash rice, salt, pepper, chili powder & paprika and stir to combine the juices with all ingredients.
After 5 minutes, add broth and the shrimp.
Cook until the shrimp another 5 minutes until it turns translucent stirring occasionally to flip them.
Once the shrimp has is cooked & butternut squash has reached a rice consistency remove from heat, add parsley & enjoy!