Caribbean Shrimp Bowl
In an effort to get rid of the “quarantine 15,” I’ve scoured through recipes looking for healthy meals which don’t contain any starch carbs and are tasty enough that I don’t miss them…too much. I’m happy to say that this Caribbean Shrimp Bowl met all the criteria–and, as a bonus, it’s gluten free. So, all the boxes were checked; and, boy, is it ever tasty!
I found the recipe on Taste of Home and tweaked it by necessity and according to my taste preferences. As an example, the original recipe calls for a cup each of both mango and pineapple. I ditched the mango as I’m not a fan and doubled the pineapple. I also cut down on the adobo seasoning as I find it’s really salty. One more change was to switch from crushed red pepper flakes to Korean red chili pepper flakes. I love the Korean pepper flakes as they’re very small and add zip without burning your tongue. Whenever I use crushed red pepper flakes and bite into one, which is easy to do because they’re fairly large, it practically ruins the meal for me.
A final change was a necessary substitution as my supermarket doesn’t carry frozen riced cauliflower. I just cooked a medium head of cauliflower, riced it myself, and added it at the end of the cooking process as it was already cooked and just needed to be heated through along with the rest of the mixture.
As you can tell from the photos, this Caribbean Shrimp Bowl is a feast for the eyes as well as being mighty delicious. When my kids were little, they used to let me know when they really liked a meal by saying, “My tummy is happy.” After I finished eating this, I said the same to my hubby. 🙂
Caribbean Shrimp Bowl
Ingredients
- 2 tbl. (or more if needed) olive oil or coconut oil, divided
- 1 pound uncooked shrimp (26 to 30 per pound), peeled and deveined
- 1 medium onion, chopped
- 1 large sweet red pepper, chopped
- 2 cups frozen riced cauliflower*
- 1 package (12 oz.) broccoli coleslaw mix
- 2 tsp. low-sodium adobo seasoning
- 1/8 to 1/4 tsp. black pepper
- 1/4 to 1/2 tsp. Korean red chili pepper flakes (gochugaru)
- 2 cups cubed fresh pineapple or unsweetened pineapple chunks, drained
- 1/4 to 1/2 cup fresh cilantro, chopped
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*I couldn’t find frozen riced cauliflower so I cooked a medium head of fresh cauliflower and riced it. If you don’t have a ricer, just chop the cauliflower into small pieces and add to the pan after the rest of the vegetables are cooked.
Directions
In a large skillet, heat 1 tablespoon oil. Add onion and red pepper and sauté for 5 to 6 minutes.
Add cauliflower rice (if you cooked fresh cauliflower, you will add that at the end—not here—along with the cooked shrimp), broccoli slaw, adobo, black pepper, and Korean red chili pepper flakes. Cook, covered, over medium heat until vegetables are tender-crisp, 8 to 10 minutes. If you need to add a little water,* do so to prevent pan from drying out. Once the vegetables are cooked tender-crisp, remove them to a bowl and cover to keep warm.
*If you are not using frozen riced cauliflower, you will need to add approximately 1/4 cup of water at this time in order to cook the broccoli slaw. Then, as directed, cover and cook over medium heat until the broccoli slaw is tender-crisp.
In the same skillet, heat remaining olive oil over medium-high heat. Add shrimp; cook and stir until shrimp curl and turn pink, approximately 3 to 4 minutes. Turn heat off and add vegetable mixture and cauliflower (if you used fresh) back into the pan. Stir to combine.
Add pineapple and cilantro; turn heat back on and make sure mixture is heated through. Serve with additional cilantro if desired.
Source: Adapted from a Taste of Home recipe