Caribbean Shrimp Bowl

“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 flavour! Plus, it is so simple to make and uses one skillet!” —Courtney Stultz, Weir, Kansas

Caribbean Shrimp Bowl - Feature Image
Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
  2. 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.
Recipe Notes

Nutrition Facts
2-1/4 cups: 267 calories, 9g fat (1g saturated fat), 138mg cholesterol, 1240mg sodium, 26g carbohydrate (16g sugars, 6g fibre), 23g protein.