Shrimp in Tomatillo-Green Chile Sauce with Chayote & Winter Cabbage
Warm, saucy, and weeknight-fast: shrimp simmered in a lightly sweet-spicy tomatillo-green chile sauce, served over tender chayote and cabbage for a bright, wintery take on “tacos in a bowl.” It’s vibrant and different without requiring a pantry full of specialty items.
Back to full listIngredients
- Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale (12 oz)
- Fresh Tomatillo 8–10 oz, husked and rinsed $2.99/lb
- Organic Jumbo Yellow Onion 1/2 onion, sliced $2.19/lb
- Simple Truth Organic® Roma Tomatoes 1–2 tomatoes, chopped (optional, adds body) $3.99
- Chayote Squash 1 large, peeled and thin-sliced $1.89/lb
- Organic Green Cabbage (or Organic Napa Cabbage) 3–4 cups thin-sliced $2.49/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves $2.79
- Organic Ginger Root (optional) 1 tsp grated (optional, nice warmth) $5.99/lb
- Simple Truth Organic® Thai Basil Container (optional but great) A small handful $2.79
- Olive oil 1–2 Tbsp
- Ground cumin 1 tsp
- Chili flakes or hot sauce to taste
- Lime (or lemon) 1 (2 Tbsp juice)
- Salt & black pepper to taste
- Optional to serve: warm tortillas or cooked rice as desired
Instructions
- Prep: Peel and thinly slice chayote. Thinly slice cabbage. Husk/rinse tomatillos. Mince garlic (and grate ginger if using). Pat shrimp dry; season with salt, pepper, and cumin.
- Make the tomatillo sauce (stove): In a blender, combine tomatillos, garlic, 1/4 onion, optional tomato, 1/2 cup water, and a pinch of salt. Blend smooth.
- Simmer the veg: Heat 1 Tbsp oil in a large skillet over medium-high. Add remaining sliced onion; cook 2 minutes. Add chayote and a pinch of salt; cook 4–5 minutes, stirring, until it starts to soften. Add cabbage; cook 2 minutes to wilt slightly.
- Add sauce: Pour in the blended tomatillo sauce. Bring to a simmer and cook 6–8 minutes, stirring occasionally, until the sauce loses its raw edge and lightly thickens. Add chili flakes/hot sauce to your heat level. (If it gets too thick, splash in water.)
- Cook the shrimp: Nestle shrimp into the simmering sauce. Cook 2–3 minutes, stirring once, until shrimp are pink and just cooked through.
- Finish: Turn off heat. Stir in lime juice and Thai basil (if using). Taste and adjust salt/heat/acid.
- Serve: Spoon into bowls as-is (veg-forward), or serve over rice or with warm tortillas on the side.
Health notes: ~500–650 calories per serving (depends on rice/tortillas if you add them). Healthiness: High-lean protein, lots of veg; moderate sodium depending on seasoning.
Drink pairing: Beer: Mexican-style lager. Wine: Washington Sauvignon Blanc or a WA dry Riesling.