Caribbean Shrimp Bowls

Caribbean shrimp bowls are a vibrant and fresh option for a quick weeknight dinner that feels like a mini vacation. This recipe balances spicy, sweet, and savory flavors in one bowl and is great for anyone looking to eat light without skimping on taste.

I first made this after craving something tropical and fast and it quickly became a household favorite for its simplicity and bright flavors.

Ingredients

• Olive oil or coconut oil: used for cooking adds healthy fat and a subtle flavor note choose extra virgin olive oil for richness or coconut oil for a slightly sweet aroma
• Shrimp: peeled and deveined shrimp cook quickly and bring a tender protein base to the dish aim for fresh or high quality frozen shrimp for best texture
• Frozen riced cauliflower: replaces rice making this lighter while soaking up all the spices
• Broccoli coleslaw mix: adds crunch and a mild green taste pick one with fresh, crisp leaves
• Sweet red pepper: contributes sweetness and color select firm peppers with shiny skin
• Onion: builds flavor with a natural savoriness choose yellow or white onions for best cooking results
• Adobo seasoning: is the key spice mix that brings warmth and earthiness look for a balanced blend without heavy salt content
• Black pepper and crushed red pepper flakes: provide a kick that can be adjusted to your heat preference
• Sea salt: to season enhances the natural flavors
• Fresh pineapple: adds juicy sweetness and tropical flair opt for fresh cubes or drained unsweetened canned chunks
• Ripe mango: gives soft, creamy contrast pick fragrant, fully ripe mangoes for natural sweetness
• Fresh cilantro for garnish: brightens flavors and adds herbaceous notes use fresh leaves and chop just before serving

Instructions

Cook the Shrimp:

Heat one tablespoon of your chosen oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook them for three to four minutes, stirring occasionally until they turn pink and are opaque in the center. Remove shrimp and place them on a plate to rest.

Sauté the Vegetables:

Add the remaining tablespoon of oil to the same skillet and reduce heat to medium. Toss in the chopped onion, sweet red pepper, and broccoli coleslaw mix. Sprinkle the adobo seasoning, ground black pepper, crushed red pepper flakes, and sea salt over the veggies. Stir everything thoroughly to coat with spices. Cover the skillet with a lid and cook for eight to ten minutes until the vegetables become crisp-tender. This slow softening brings out their sweetness while keeping some crunch.

Cook the Cauliflower Rice:

Add the frozen riced cauliflower directly into the skillet with the vegetables. Stir well to combine then cover again and allow the mixture to cook for another eight to ten minutes. Check occasionally to make sure the cauliflower softens through but does not get mushy.

Add the Fruits:

Once the cauliflower rice is tender, stir in the pineapple chunks and chopped mango. Let the mixture warm for one to two minutes to bring out the juicy tropical flavors without making the fruits mushy.

Combine Everything:

Return the cooked shrimp to the skillet and gently fold everything together. Allow it to heat through for two to three minutes so the flavors meld nicely. Be careful not to over-stir to keep the shrimp texture firm.

Garnish and Serve:

Sprinkle with freshly minced cilantro just before serving. You can also add a little more cilantro on top for a fresh herbal touch. Serve immediately for best taste and texture.

My favorite ingredient here is the adobo seasoning because it carries a blend of spices that tie everything together perfectly. I remember my first time making this dish for a family gathering and watching everyone’s faces light up at those unexpected layers of heat and sweetness.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet or microwave until hot throughout but avoid overcooking to keep shrimp tender and veggies crisp.

Ingredient Swaps

If you cannot find broccoli coleslaw mix sub in shredded cabbage with matchstick carrots for a similar crunch. Swap mango and pineapple for canned peaches if fresh is unavailable but drain well to avoid excess moisture. Use smoked paprika if you want a sweeter smoky layer instead of adobo seasoning.

Serving Ideas

Serve with a wedge of lime on the side for a zesty finish or add a dollop of creamy avocado to cool down the spice. This bowl also works well over quinoa or whole grain brown rice if you want a heartier meal.

Cultural Context

This dish draws inspiration from Caribbean flavors combining tropical fruits like mango and pineapple with spicy seasonings characteristic of the region. Caribbean cuisine is celebrated for its bold spices and vibrant produce reflecting a rich cultural melting pot.

Enjoy this vibrant and comforting weeknight meal that brings a taste of the tropics straight to your table.

Frequently Asked Recipe Questions

→ What oil works best for cooking the shrimp and vegetables?

Both olive oil and coconut oil work well here; olive oil adds a mild, fruity flavor, while coconut oil complements the tropical profile.

→ Can frozen riced cauliflower be substituted?

Yes, fresh riced cauliflower can be used if available, offering a slightly firmer texture and a fresher taste.

→ How do the pineapple and mango influence the dish’s flavor?

They add a natural sweetness and juiciness that balances the spices and enhances the overall brightness of the bowl.

→ Is it necessary to devein the shrimp before cooking?

Deveining ensures a cleaner appearance and better texture, but it's optional depending on preference and shrimp size.

→ Can the heat level be adjusted?

Absolutely, the crushed red pepper flakes can be reduced or omitted to suit milder tastes.

→ What’s the best way to keep the vegetables crisp-tender?

Cooking over medium heat with a covered skillet helps retain crunch while ensuring flavors meld without over-softening.