Fustini's Oils and Vinegars
Caribbean Shrimp Bowl

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Caribbean Shrimp Bowl


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Caribbean Shrimp Bowl


  • 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


Adapted from tasteofhome.com


Step 1. 

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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