Caribbean Shrimp Bowl​

Finding a weeknight meal that is fast, healthy, and genuinely exciting can feel like a treasure hunt. After much experimenting, I landed on this caribbean shrimp bowl a vibrant, flavor-packed dish that brings a taste of the tropics to your table in under 30 minutes.

This isn’t just any recipe; it’s your new secret weapon for delicious, guilt-free eating. You’ll love how the spicy adobo shrimp contrasts with the sweet burst of fresh pineapple and mango. We use cauliflower rice and broccoli slaw for a light yet satisfying base, making this Caribbean shrimp bowl the perfect answer for a special weeknight meal without the fuss.

Ingredients

The beauty of this dish lies in its simplicity. You won’t need a long, complicated shopping list to pull this off.

• 2 tbsp olive oil or coconut oil, separated for use
• 1 lb raw shrimp (about 26–30 count), cleaned and deveined
• 2 cups cauliflower rice, frozen
• 12 oz bag of broccoli slaw mix
• 1 large red bell pepper, diced
• 1 medium onion, diced
• 1 tbsp adobo spice blend
• 1/4 tsp ground black pepper
• 1/4–1/2 tsp crushed red chili flakes
• Pinch (1/8 tsp) of sea salt
• 1 cup fresh pineapple cubes or drained pineapple chunks (unsweetened)
• 1 cup mango, peeled and chopped
• 1/4 cup fresh cilantro, finely minced

How to Make the Caribbean Shrimp Bowl

This one-pan recipe means minimal cleanup. Since everything cooks quickly, I recommend having all your ingredients prepped and ready before you start.

Step 1: Sauté the Veggies

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and bell pepper, sautéing for 3–4 minutes until they begin to soften.

Step 2: Cook the Shrimp and Spices

Push the veggies to one side of the skillet and add the remaining oil. Add the shrimp in a single layer, then immediately sprinkle with the adobo spice, black pepper, chili flakes, and salt. Cook for 1-2 minutes per side, just until the shrimp turn pink.

Step 3: Combine with Slaw and Cauliflower Rice

Add the broccoli slaw mix and frozen cauliflower rice to the skillet, stirring everything to combine. Continue to cook for another 4–5 minutes, until the slaw has wilted slightly and the rice is heated through.

Step 4: Add the Finishing Touches

Turn off the heat completely. Stir in the fresh pineapple, mango, and minced cilantro. The residual heat will warm the fruit slightly without cooking it, preserving its fresh texture. Your Caribbean shrimp bowl is ready to serve.

My Best Caribbean Shrimp Bowl Tips

Over the years, I’ve learned a few tricks that guarantee perfect results every single time.

Don’t Overcook the Shrimp

This is the golden rule. Shrimp cook incredibly fast. The moment they turn pink and curl into a “C” shape, they’re done. An “O” shape means they’re overcooked and will be rubbery.

Add the Fruit and Cilantro Off the Heat

My number one tip for this recipe is to add the fruit and cilantro after turning off the stove. This keeps the fruit firm and the cilantro’s flavor fresh and potent, preventing a mushy texture.

Pat the Shrimp Dry

Before cooking, pat the shrimp dry with a paper towel. Dry shrimp sear, while wet shrimp steam. This simple step creates a much better texture and helps the spices adhere more effectively.

Variations of the Caribbean Shrimp Bowl

One of the best things about this recipe is how easily you can adapt it. Think of this as a template for your own tropical creation. If you’re not a fan of shrimp, this dish is fantastic with bite-sized pieces of chicken, firm tofu, or even chickpeas. The broccoli slaw and cauliflower rice base can be swapped for heartier options like quinoa or brown rice. Feel free to get creative with fruits and toppings, too diced papaya, black beans, creamy avocado, or a sprinkle of toasted coconut would all be delicious additions to your healthy Caribbean shrimp bowl.

For more delicious breakfast ideas, check out our Coconut shrimp tacos​​​ recipe.

FAQs

Here are answers to a few common questions I receive about this recipe.

How many calories does a Caribbean shrimp bowl have?

The exact calorie count varies, but because this recipe is packed with lean protein and veggies, it’s a relatively low-calorie meal. You can expect a serving to be in the range of 400 to 550 calories, making it a perfect choice for a light yet satisfying dinner.

Which side dishes pair well with a shrimp bowl?

Honestly, this bowl is designed to be a complete meal, so a side dish isn’t necessary. However, if you want something extra, fried sweet plantains (maduros) are a perfect match for the spicy adobo shrimp. A simple side of sliced avocado with a squeeze of lime also works wonderfully.

Caribbean shrimp bowl​

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• Author: Emma Hart
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Escape to the tropics with this vibrant Caribbean Shrimp Bowl! A perfect weeknight meal, this recipe comes together in under 30 minutes for a dinner that’s as healthy as it is delicious. Juicy, adobo-spiced shrimp are tossed with sweet pineapple and mango, crisp broccoli slaw, and bell peppers on a light bed of cauliflower rice. It’s a flavor-packed, one-pan wonder that delivers a guilt-free taste of paradise right in your kitchen.

See also  Penne pasta with sausage

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Ingredients

Scale 1x2x3x

2 tbsp olive oil or coconut oil, divided

1 lb raw shrimp (26–30 count), peeled and deveined

2 cups cauliflower rice, frozen

1 12 oz bag of broccoli slaw mix

1 large red bell pepper, diced

1 medium onion, diced

1 tbsp adobo spice blend

1/4 tsp ground black pepper

1/4–1/2 tsp crushed red chili flakes (to taste)

1/8 tsp sea salt

1 cup fresh pineapple cubes

1 cup fresh mango, chopped

1/4 cup fresh cilantro, finely minced

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Instructions

• Sauté the Veggies Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and sauté for 3–4 minutes until they begin to soften.
• Cook the Shrimp and Spices Push the vegetables to one side of the skillet and add the remaining tablespoon of oil to the empty side. Add the shrimp in a single layer. Immediately sprinkle with the adobo spice, black pepper, chili flakes, and salt. Cook for 1-2 minutes per side, until the shrimp turn pink and are just cooked through.
• Combine with Slaw and Cauliflower Rice Add the broccoli slaw mix and frozen cauliflower rice directly to the skillet. Stir everything together to combine well with the shrimp and vegetables. Continue cooking for another 4–5 minutes, stirring occasionally, until the slaw has wilted slightly and the cauliflower rice is heated through.
• Add the Finishing Touches Turn off the heat. Stir in the fresh pineapple cubes, chopped mango, and minced cilantro. The residual heat from the pan will warm the fruit perfectly without making it mushy. Serve immediately and enjoy!

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Notes

• Don’t Overcook the Shrimp: For the best texture, remove shrimp from the heat as soon as they turn pink and opaque. Overcooked shrimp will be tough and rubbery.
• Dry Your Shrimp: Before cooking, pat the raw shrimp completely dry with a paper towel. This helps them sear nicely in the pan and allows the spices to stick better.
• Fresh is Best: While canned fruit works in a pinch, using fresh pineapple and mango will provide the best flavor and texture for this dish.
• Meal Prep: You can prep the onion, bell pepper, mango, pineapple, and cilantro ahead of time and store them in airtight containers in the refrigerator to make cooking even faster.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 295 kcal
• Sugar: 16 g
• Sodium: 950 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Carbohydrates: 27 g
• Fiber: 8 g
• Protein: 27 g
• Cholesterol: 215 mg

Keywords: Caribbean shrimp bowl, healthy shrimp recipe, pineapple shrimp, cauliflower rice bowl, 30-minute meal, weeknight dinner, low-carb dinner, gluten-free recipe