Caribbean Shrimp Food

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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

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.

CARIBBEAN SHRIMP



Caribbean Shrimp image

Make and share this Caribbean Shrimp recipe from Food.com.

Provided by kyle martin

Categories     Caribbean

Time 34m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon light brown sugar
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 tablespoon molasses
2 tablespoons fresh lime juice
1 3/4 lbs shelled uncooked jumbo shrimp
1 lime, cut into wedges,for garnish

Steps:

  • Heat broiler.
  • Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
  • Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
  • Whisk in oil, molasses and lime juice until smooth.
  • Add shrimp; toss to coat.
  • Cover and refrigerate for 10 minutes, stirring after 5 minutes.
  • Arrange shrimp in single layer on broiler-pan rack.
  • Broil about 4 inches from heat for 2 minutes.
  • Turn shrimp over.
  • Broil 1-2 minutes or until shrimp are cooked through.
  • Serve shrimp immediately with white rice if desired.
  • Garnish with lime wedges.
  • Pour drippings from broiler pan over shrimp, if desired.

Nutrition Facts : Calories 142.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 166.8, Sodium 946.5, Carbohydrate 8.9, Fiber 0.7, Sugar 4.4, Protein 18.3

CARIBBEAN SHRIMP



Caribbean Shrimp image

Tangy lime juice balances the heat from crushed red pepper flakes in a crowd-pleasing seafood appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

1 1/2 lb uncooked peeled deveined medium shrimp (46 to 50), thawed if frozen
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, finely chopped
2 teaspoons grated lime peel
1/4 cup lime juice
1 tablespoon soy sauce
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
2 teaspoons sesame oil

Steps:

  • In large glass or plastic bowl, mix all ingredients except oil. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  • Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Arrange shrimp in single layer in pan.
  • Bake uncovered 7 to 8 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot.

Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 80 mg, Fiber 0 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg

CARIBBEAN SHRIMP & RICE BOWL



Caribbean Shrimp & Rice Bowl image

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

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

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 BLAZE SHRIMP



Caribbean Blaze Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h2m

Yield 5 to 6 servings

Number Of Ingredients 14

3 pounds small (25 to 30/ per pound) uncooked shrimp
1 medium onion
1 medium green pepper
1 medium red pepper
8 to 10 cloves fresh garlic
4 ounce (1 stick) butter
2 ounces coconut butter
1/2 teaspoon oregano
1 tablespoon salt
1/4 teaspoon ground cumin
1 ounce hot red pepper sauce
21 ounces tomato puree
1/2 cup Sherry
Serving suggestion: 5 to 6 cups cooked white rice.

Steps:

  • Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves.
  • Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally.
  • Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes.
  • Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish.
  • Voila! Turn the music on and enjoy a relaxing Caribbean feast!

CARIBBEAN SHRIMP AND MANGO PIZZA



Caribbean Shrimp and Mango Pizza image

Provided by Food Network

Time 33m

Yield Yield: 1 pizza

Number Of Ingredients 13

6 medium shrimp, peeled and deveined
1 teaspoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
7 ounces prepared pizza dough
Semolina flour, for dusting
1/2 cup pizza sauce
1 cup grated mozzarella
1/2 ripe mango, thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 pinches red pepper flakes, plus more for garnish

Steps:

  • Preheat oven to 500 degrees F.
  • Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink, about 3 minutes, and season them with salt and pepper.
  • Roll out the dough on a lightly floured surface into a 10-inch round. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes and top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top.

CARIBBEAN GRILLED SHRIMP



Caribbean Grilled Shrimp image

This recipe reminds so much of the taste of vacation that I HAD to share it! We tasted it a few years ago, and begged the chef for the recipe just about everyday during our stay! A few simple ingrediants, 1- 2 hours of marinade time, and VOILA! The compliments will just keep on coming!

Provided by justiceforall

Categories     < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large shrimp, thawed, deveined and unshelled
1/3 cup dark rum
3 tablespoons brown sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon pepper (4 pepper mix is best)
4 tablespoons fresh basil, chopped
4 tablespoons fresh chives, chopped
3 tablespoons olive oil
3 limes, fresh
2 teaspoons garlic salt

Steps:

  • Prepare your shrimp, and leave in the fridge until you're ready.
  • Next, mix the rum, brown sugar, cayenne pepper, ground pepper, chopped basil, olive oil, garlic salt and juice from 2 of the limes.
  • Using a chocolate grater, add the zest from the third lime to the mix.
  • Use the juice from the last lime, and add that to the mix as well.
  • Place your shrimp into the liquid, and leave for between 1 - 2 hours. (60 minutes seems to be the magic number for us, because after that, the rum is a little overpowering).
  • Grill on a hot barbeque about 2-3 minutes each side, or until pink. The caramelisation is amazing!
  • In absence of a barbeque, pan frying or broiling is good too.
  • We serve on stir fried vegetables (using the juice from the mix) and pasta.
  • ENJOY!

Nutrition Facts : Calories 311.3, Fat 12.4, SaturatedFat 1.8, Cholesterol 172.8, Sodium 174.2, Carbohydrate 17.2, Fiber 1.8, Sugar 10.9, Protein 23.7

CARIBBEAN SHRIMP



Caribbean Shrimp image

Picked this one up on a recipe card at the seafood department of our local supermarket. Please note that prep. time includes marinating time!

Provided by Millereg

Categories     Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large or jumbo shrimp, cleaned,tails left on
2 teaspoons olive oil
2 teaspoons finely minced garlic
1 teaspoon chopped dried rosemary
1 teaspoon chopped dried thyme
1/4-1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
fresh lime (, for garnish)

Steps:

  • Combine all ingredients except limes and marinate at room temperature for at least 1 hour.
  • Heat a dry skillet over medium-high heat and, when skillet is hot, lay shrimp in pan.
  • Cook shrimp 2 to 4 minutes per side, depending on size.
  • Brush shrimp with remaining marinade before turning.
  • Serve with lime.

Nutrition Facts : Calories 159.4, Fat 4.3, SaturatedFat 0.6, Cholesterol 239, Sodium 1218.6, Carbohydrate 2.7, Fiber 0.3, Protein 26

CARIBBEAN HOLIDAY SHRIMP



Caribbean Holiday Shrimp image

Skewer these spicy marinated shrimp with toothpicks to create a yummy appetizer. Toss them with greens to make a special salad.

Provided by Sue

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h10m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon white sugar
½ teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
½ cup chopped fresh cilantro

Steps:

  • In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 2.9 g, Cholesterol 221.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.5 g, Sodium 369 mg, Sugar 0.7 g

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