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Per serving
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- 1
Cook the shrimp
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring, until they turn pink and curl up, 3–4 minutes. Remove from the pan and set aside.
- 2
Cook the vegetables
In the same skillet, heat the remaining 1 tablespoon oil. Add the riced cauliflower, broccoli coleslaw mix, chopped red pepper, and onion. Season with the adobo seasoning, black pepper, red pepper flakes, and sea salt. Cover and cook over medium heat until the vegetables are crisp-tender, 8–10 minutes.
- 3
Finish and serve
Add the pineapple, mango, cilantro, and cooked shrimp to the skillet. Stir everything together and heat through, about 1 minute. Serve with extra cilantro on top if you want.
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Caribbean Shrimp Bowl
Created by: CleanPlateClub
Ingredients
- 2 tbsp olive oil
- 1 lb shrimp
- 2 cup frozen riced cauliflower
- 12 oz broccoli coleslaw mix
- 1 sweet red pepper
- 1 onion
- 1 tbsp adobo seasoning
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp sea salt
- 1 cup pineapple
- 1 cup mango
- 1/4 cup fresh cilantro
Instructions
- Cook the shrimpHeat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring, until they turn pink and curl up, 3–4 minutes. Remove from the pan and set aside.
- Cook the vegetablesIn the same skillet, heat the remaining 1 tablespoon oil. Add the riced cauliflower, broccoli coleslaw mix, chopped red pepper, and onion. Season with the adobo seasoning, black pepper, red pepper flakes, and sea salt. Cover and cook over medium heat until the vegetables are crisp-tender, 8–10 minutes.
- Finish and serveAdd the pineapple, mango, cilantro, and cooked shrimp to the skillet. Stir everything together and heat through, about 1 minute. Serve with extra cilantro on top if you want.