SHRIMP SERVING BOWL RECIPES

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CARIBBEAN SHRIMP BOWL RECIPE: HOW TO MAKE IT



Caribbean Shrimp Bowl Recipe: How to Make It image

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

2 tablespoons olive oil or coconut oil, divided
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
1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
1 cup chopped peeled mango
1/4 cup minced fresh cilantro

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.

CHIPOTLE SHRIMP AND RICE BOWL RECIPE | ALLRECIPES



Chipotle Shrimp and Rice Bowl Recipe | Allrecipes image

Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges.

Provided by Knorr(R)

Categories     Trusted Brands: Recipes and Tips    Knorr®

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 12

1 pound medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 poblano pepper, stem and seeds removed, chopped
1 tablespoon adobo sauce from chipotle peppers, or more to taste
½ lime, juiced
2 cloves garlic, minced
1?¾ cups water
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1 (11 ounce) can no-salt-added whole-kernel corn, drained
2 green onions, chopped
¼ cup cilantro, chopped
Lime wedges for garnish

Steps:

  • Pat shrimp dry with paper towels and season lightly with salt.
  • Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
  • In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
  • Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.

Nutrition Facts : Calories 382.5 calories, CarbohydrateContent 46.5 g, CholesterolContent 172.5 mg, FatContent 6.5 g, FiberContent 4 g, ProteinContent 28.8 g, SaturatedFatContent 0.9 g, SodiumContent 586.6 mg, SugarContent 3.1 g

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