CARIBBEAN SHRIMP BOWL RECIPE: HOW TO MAKE IT
After switching to a paleo diet a few years ago, we have started eating tons of veggies for almost every meal—yes, even breakfast. We’ve gotten used to swapping in cauliflower, broccoli and kale in place of carbs like rice or potatoes. This bowl is literally chock-full of veggies and has tons of Caribbean-inspired flavor! Plus, it is so simple to make and uses one skillet! —Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- 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 remaining 1 tablespoon 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. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.
Nutrition Facts : Calories 267 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 1240mg sodium, CarbohydrateContent 26g carbohydrate (16g sugars, FiberContent 6g fiber), ProteinContent 23g protein.
SHRIMP NOODLE BOWLS RECIPE | ALLRECIPES
These shrimp noodle bowls are best served cold. Make it ahead of time and tote it for lunch.
Provided by Juliana Hale
Categories Pasta and Noodles Noodle Recipes
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook ramen according to package directions. Drain in a colander under cold running water until cool; drain again.
- Toss together ramen, shrimp, bell pepper, carrot, celery, and vinaigrette in a bowl. Top servings with peanuts, mint, and black pepper. Serve cold.
Nutrition Facts : Calories 298.8 calories, CarbohydrateContent 16.6 g, CholesterolContent 218.4 mg, FatContent 13.9 g, FiberContent 2.7 g, ProteinContent 26.9 g, SaturatedFatContent 1.9 g, SodiumContent 866.4 mg, SugarContent 7.3 g
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