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
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
In This Recipe
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!