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
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
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.