Caribbean Shrimp Bowl

tasteofhome.com

Lori Martin

2 tablespoons olive oil or coconut oil, divided

1 pound uncooked shrimp (26 to 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

¼ teaspoon pepper

¼ to ½ teaspoon crushed red pepper flakes

⅛ teaspoon sea salt

1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained

1 cup chopped peeled mango

¼ cup minced fresh cilantro

Directions at tasteofhome.com

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