Best Caribbean Rice N Shrimp Recipes

CARIBBEAN FUSION SHRIMP AND RICE

Caribbean Fusion Shrimp and Rice image

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

Ingredients

2 cups jasmine rice
1 lb large shrimp, peeled and deveined
2 green bell peppers
2 red bell peppers
28 ounces canned tomato puree
3/4 cup coconut milk
4 tablespoons garlic, minced
12 strands saffron
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper, freshly ground

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

CARIBBEAN SHRIMP BOWL

Caribbean Shrimp Bowl image

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

Ingredients

2 tablespoons olive oil or coconut oil, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups frozen riced cauliflower
1 package (12 ounces) broccoli coleslaw mix
1 large sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon adobo seasoning
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon sea salt
1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
1 cup chopped peeled mango
1/4 cup minced fresh cilantro

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.