Spicy Caribbean Shrimp Bowls

This “Spicy Caribbean Shrimp Bowls” post is sponsored by El Yucateco. All recipes, images, and opinions are my own.

CONFESSION: I write a lot of recipes and I don’t always like them. Sometimes, when I make a recipe for a food brand or social media, I’ll make it once and never make it again. Today is NOT one of those times. The following recipe will become a staple in my home. 

I love ethnic food. I love going to restaurants where they’re making traditional food that I would never make at home. Experiencing different seasonings, different flavors, and different cooking methods has always been fascinating to me and it’s one of the reasons why I love to travel so much. 

The Caribbean has always been a favorite place of mine because It’s such a mash of so many different cultures. There’s sunny warm weather, beautiful blue oceans, bright colored buildings, fresh food, and smiling faces. Their signature Jerk seasoning is a perfect representation of their culture because it embodies so many different elements and flavors. I can always taste notes of cinnamon, nutmeg, garlic, pepper, citrus peel, and just a touch of heat.

So, when El Yucateco told me that they were sending me some of their Caribbean flavor hot sauce, my heart jumped and I couldn’t wait to try it! I was not disappointed! “A perfect blend of yellow habanero peppers and fresh carrots, this sauce offers a slightly sweet taste and mild heat, delivering the traditional flavors of Caribbean Cuisine. Rich in Vitamin A and Beta-Carotene, it's a flavorful source worth savoring.”* To order some Caribbean Hot Sauce for yourself, or for more information on their flavors and sauces, visit www.shopelyucateco.com.

Since Caribbean seafood has always been a favorite of mine in the islands, I decided to make a Spicy Caribbean Shrimp Bowl with all the trimmings, colors and flavors. I started with some Colossal size shrimp and a Jerk seasoned dry rub. I added a healthy tablespoon of that El Yucateco Caribbean Hot Sauce with some orange and lime zest, and this became a perfect marinade with just a few ingredients. 

While that was chilling in the fridge, I made some red beans and rice, a traditional Caribbean staple and side dish. I added just a bit of coconut oil to flavor up the rice and take the base of this bowl to the next level. 

I also couldn’t forget about all the amazing tropical fruit and fresh produce in the Caribbean Islands, so I followed up with a roasted red pepper and mango salsa, charring the red bell pepper on the grill, right before I cooked up the shrimp. 

After just a few minutes, my shrimp were done (don’t walk away if you make this one at home) and I was ready to plate up!  I started with my red beans and coconut rice, followed by a big spoonful of that roasted red pepper mango salsa, and then a couple skewers of those colossal Caribbean shrimp!  I sprinkled just a bit more cilantro on top for some color, and squeezed a couple of lime wedges on top, just to finish the flavor.

This dish is so colorful and fun!  The flavors took me right back to the Caribbean Islands and I didn’t even have to jump on a plane. I highly suggest ordering yourself some El Yucateco Caribbean Hot Sauce, firing up the grill, and getting in one last round of a Hot Sauce Summer!

El Yucateco Spicy Caribbean Shrimp Bowls

Ingredients:

For the Shrimp:

• 24 oz. colossal size shrimp, peeled and deveined

• 1 tbsp. El Yucateco Caribbean Hot Sauce

• 2 tbsp. Caribbean Jerk dry rub seasoning

• Zest of 1 orange

• Zest  of 1 lime

For the Rice:

• 1 ½  cups white rice

• 15 oz. can red beans, rinsed and drained

• 2 tbsp. coconut oil

• ¼ tsp. garlic powder

• ¼ tsp. onion powder

• ¼ tsp. salt

For the Salsa:

• 2 mangoes, peeled and chopped

• 1 red bell pepper, fire roasted and chopped

• ¼ red onion, chopped

• 10-12 cherry tomatoes, chopped

• 2 tbsp. chopped fresh cilantro (plus more for garnish)

• Juice of 1 lime (plus more limes for garnish)

• ½ tsp. salt

Steps:

1. In a large bowl combine the shrimp, El Yucateco Hot Sauce, jerk seasoning, orange zest and lime zest.  Mix well to combine, cover, and allow the mixture to marinate in the refrigerator while preparing the rest of the dish.

2. In a large saucepan, combine the rice, rinsed beans, coconut oil, garlic powder, onion powder and salt.  Stir and cook the rice on medium heat for about 5 minutes, until the rice is toasted and fragrant. Stir in 3 cups of water, bring to a boil, cover, and reduce to a simmer until the rice is soft, about 20 minutes.

3. Heat a grill or grill pan to high heat. Cut the red bell pepper in half and remove the stem and seeds. Roast the bell pepper for 3-5 minutes on each side until charred and soft. Allow it to cool before chopping and adding it to a large mixing bowl. Add the mangoes, red onion, cherry tomatoes, cilantro, lime juice and salt to the bowl. Stir to combine and set aside until ready to serve.  

4. Skewer the shrimp and place them on the grill, cooking for about 3 minutes per side, until the shrimp are no longer translucent in color. 

5. To plate the dish: Place about a cup of the red beans and rice in a serving bowl. Top the rice with a large spoonful of the salsa and a skewer or two of the shrimp.  Garnish with more cilantro, a few wedges of lime and serve. 

*Source: https://www.shopelyucateco.com/pages/eyusa