Mango Glazed Shrimp With Riced Cauliflower Food
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.
CAULIFLOWER FRIED RICE WITH CURRIED SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
- Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
- Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.
Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 22 grams, Sugar 3 grams
SHRIMP WITH MANGO SAUCE
Steps:
- Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
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