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Adapted from tasteofhome.com
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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