Coconut Shrimp Bowl

Ingredients

  • 2 tablespoons Roasted Walnut Oil
  • 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
  • 2 tablespoons of Big Sur Gourmet Seafood Rub
  • 2 tablespoons Coconut White Balsamic 
  • 1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
  • 1 cup chopped peeled mango
  • 1/4 cup minced fresh cilantro

Preparation

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 the remaining 1 tablespoon of olive oil. Add cauliflower rice, broccoli slaw, red pepper, onion, seafood rub. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes.  Drizzle in Coconut balsamic. Add pineapple, mango, cilantro and shrimp to heat through. Serve with additional cilantro if desired.

 

MORE RECIPES

Cave Creek Olive Oil Company Logo

Subscribe To Our Newsletter

Yes, send me notifications of new products, free recipes, and store sales! Your email is safe with us and is for our eyes only. Thank you friends! Come visit us soon!

You have Successfully Subscribed!