Caribbean Shrimp Rice Bowl Recipes
ASIAN SHRIMP RICE BOWL
Easy to prepare ahead of time and so much great flavor! Serve this on square, Asian-inspired dinnerware with chopsticks for a gorgeous presentation.
Provided by Sarah W
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
- Serve over hot jasmine rice, sprinkled with sesame seeds.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 118.1 g, Cholesterol 111.1 mg, Fat 9.5 g, Fiber 5.5 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 1633.5 mg, Sugar 23.2 g
CARIBBEAN SHRIMP & RICE BOWL
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.
Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.
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 FUSION SHRIMP AND RICE
This recipe has fantastic flavor, hands down my favorite shrimp and rice recipe. It is adapted from a recipe I once found on FoodNetwork.com.
Provided by J.SaltyDog
Categories Caribbean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Jasmine rice according to package instructions.
- While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
- Cut red and green bell peppers into wide strips.
- Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
- Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
- Serve over jasmine rice.
Nutrition Facts : Calories 741.8, Fat 11.6, SaturatedFat 8.9, Cholesterol 143.2, Sodium 731.7, Carbohydrate 133.5, Fiber 9.1, Sugar 42.2, Protein 27.4
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