Caribbean Shrimp Bowl
Caribbean Shrimp Bowl
Salads
Ingredients
- 2 tablespoons Fustini's Persian Lime olive oil
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 cups frozen riced cauliflower
- 1 package (12 ounces) broccoli coleslaw mix
- 1 large sweet red pepper, chopped
- 1 medium onion, chopped
- 1 tablespoon adobo seasoning
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon sea salt
- 2 tablespoons Fustini's Coconut balsamic
- 1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
- 1 cup chopped peeled mango
- 1/4 cup minced fresh cilantro
Directions
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp, cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Drizzle in Coconut balsamic. Add pineapple, mango, cilantro and shrimp to heat through. Serve with additional cilantro if desired.
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