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 flavor! Plus, it is so simple to make and uses one skillet! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
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, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1240mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 6g fiber), Protein 23g protein.
CARIBBEAN SHRIMP AND VEGETABLE SOUP
Make and share this Caribbean Shrimp and Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Add onions, garlic, chile, ginger root, and oil to a large soup pot.
- Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
- Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
- Add in the stock and sweet potatoes; cover and bring to a boil.
- Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
- Add in the tomatoes and bell peppers; simmer 3-4 minutes.
- Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
- Season to taste with salt and pepper; serve.
CARIBBEAN SHRIMP
Make and share this Caribbean Shrimp recipe from Food.com.
Provided by kyle martin
Categories Caribbean
Time 34m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat broiler.
- Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
- Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
- Whisk in oil, molasses and lime juice until smooth.
- Add shrimp; toss to coat.
- Cover and refrigerate for 10 minutes, stirring after 5 minutes.
- Arrange shrimp in single layer on broiler-pan rack.
- Broil about 4 inches from heat for 2 minutes.
- Turn shrimp over.
- Broil 1-2 minutes or until shrimp are cooked through.
- Serve shrimp immediately with white rice if desired.
- Garnish with lime wedges.
- Pour drippings from broiler pan over shrimp, if desired.
Nutrition Facts : Calories 142.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 166.8, Sodium 946.5, Carbohydrate 8.9, Fiber 0.7, Sugar 4.4, Protein 18.3
SHRIMP AND VEGETABLE SOUP
Make and share this Shrimp and Vegetable Soup recipe from Food.com.
Provided by Ree Devi
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken broth, tomatoes and bay leaves and heat over low heat.
- Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
- Add vegetables to soup broth once cooked.
- Let soup simmer.
- Peel shrimp, chop and cook on skillet, then add to soup right before serving.
CURRIED SHRIMP AND VEGETABLE SOUP
My sister Cathy made this recipe while she was visiting over the holidays. It is a flavorful soup that warms the insides during the winter months. She originally found the recipe in Yankee Magazine for Curried Vegetable Soup and added in the shrimp.
Provided by Babs7
Categories Indonesian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Warm oil in large stockpot over medium heat.
- Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
- Add the mushrooms and saute for 5 minutes.
- Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
- Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
- Add the potatoes and cook for 10 minutes stirring occasionally.
- Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
- Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
- Stir in the lemon juice just before serving.
- Serve with bread and enjoy!
Nutrition Facts : Calories 397.9, Fat 20.8, SaturatedFat 13.7, Cholesterol 150, Sodium 579.2, Carbohydrate 34.4, Fiber 5.1, Sugar 3.8, Protein 22.1
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