Caribbean Shrimp Bowls (Printable Version)
Succulent shrimp with vibrant vegetables, sweet pineapple, and mango in a fragrant Caribbean-inspired blend.
# Ingredients Required:
→ Seafood
01 -
450 grams uncooked shrimp (26–30 per pound), peeled and deveined
→ Oils
02 -
30 milliliters olive oil or coconut oil, divided
→ Vegetables
03 -
480 grams frozen riced cauliflower
04 -
340 grams broccoli coleslaw mix
05 -
1 large sweet red pepper, chopped
06 -
1 medium onion, chopped
→ Seasonings
07 -
1 tablespoon adobo seasoning
08 -
1/4 teaspoon ground black pepper
09 -
1/4 to 1/2 teaspoon crushed red pepper flakes, adjust to taste
10 -
1/8 teaspoon sea salt
→ Fruits
11 -
150 grams cubed fresh pineapple or unsweetened pineapple chunks, drained
12 -
1 cup chopped peeled mango
→ Herbs
13 -
60 milliliters minced fresh cilantro
# Guide to Cooking:
01 -
Heat 15 milliliters of oil in a large skillet over medium-high heat. Add shrimp and cook for 3 to 4 minutes, stirring occasionally, until shrimp are pink and opaque. Remove from skillet and set aside.
02 -
Add the remaining 15 milliliters of oil to the skillet. Incorporate onion, red pepper, broccoli slaw, adobo seasoning, black pepper, crushed red pepper flakes, and sea salt. Stir thoroughly, cover, and cook over medium heat for 8 to 10 minutes until vegetables turn crisp-tender.
03 -
Stir frozen riced cauliflower into the vegetable mixture. Cover again and cook for 8 to 10 minutes more, until cauliflower softens.
04 -
Fold in pineapple chunks and mango. Heat through for 1 to 2 minutes to blend the flavors.
05 -
Return shrimp to the skillet, gently mixing all components. Allow the mixture to heat through for 2 to 3 minutes.
06 -
Sprinkle with minced fresh cilantro and serve immediately. Optional additional cilantro may be added as garnish.
# Extra Suggestions:
01 -
Adjust crushed red pepper flakes to control heat level. Using coconut oil imparts a subtle tropical flavor.