Best 20 Caribbean Shrimp Recipes

CARIBBEAN SHRIMP BOWL

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.

CARIBBEAN SHRIMP & RICE BOWL

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.

CARIBBEAN SHRIMP

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.

CARIBBEAN PASTA WITH SHRIMP

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

CARIBBEAN HOLIDAY SHRIMP

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.

CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE

Steps:

• Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
• Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
• Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

CARIBBEAN RICE 'N' SHRIMP

Steps:

• Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp and tomato to rice; toss gently.

CARIBBEAN SWEET POTATO SOUP WITH GINGERED SHRIMP

Steps:

• To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
• To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
• Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.

CARIBBEAN SHRIMP AND NECTARINE SALAD

Steps:

• Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
• Add remaining ingredients except greens (or lettuce) and toss to mix and coat.
• Chill in refrigerator for 30 minutes.
• Place greens (or lettuces) on chilled plates and top with chilled salad mixture.

CARIBBEAN SHRIMP SALAD

Steps:

• Cook rice according to package instructions.
• Chop pepper and celery.
• . Mix pepper and celery with rice and pineapple.
• Check seasoning, salt and pepper to taste.
• Garnish with shrimps.

CARIBBEAN COCONUT RICE WITH ISLAND PARADISE SHRIMP

Steps:

• Rice preparation: Prepare rice according to package, but use mixture of coconut milk & water for the liquid. Let stand for an additional 5 minutes so that when you fold in the remaining ingredients, the cilantro doesn't completely melt from the heat. Or, you could fold the cilantro into the rice right before serving. Shrimp preparation: prepare frying pan with butter on medium heat. Add shrimp, lime juice, pineapple and garlic sea salt. Sauté for around 7 minutes or until shrimp is heated throughout. Fold in chopped cilantro and sauté for an additional 1 or 2 minutes before serving. Makes 6 small servings.

CARIBBEAN SHRIMP KEBABS

Steps:

• Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
• In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
• Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.

CARIBBEAN FUSION SHRIMP AND RICE

Steps:

• Prepare Jasmine rice according to package instructions.
• While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
• Cut red and green bell peppers into wide strips.
• Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
• Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
• Serve over jasmine rice.

CARIBBEAN SHRIMP AND MANGO PIZZA

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 SHRIMP & NECTARINE SALAD

Steps:

• 1. Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
• 2. Add remaining ingredients except greens and toss to mix and coat.
• 3. Chill in refrigerator for 30 minutes.
• 4. Place greens on chilled plates and top with chilled salad mixture.

SALSA VERDE CARIBBEAN SHRIMP

Steps:

• Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
• Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
• Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

CARIBBEAN BLAZE SHRIMP

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 SPRING ROLLS

Steps:

• In a large skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink. Remove and keep warm. In the same skillet, stir-fry broccoli in remaining oil until tender. Add garlic; cook 1 minute longer., Stir in the coconut milk and seasonings. Bring to a boil. Add cabbage; cook 1-2 minutes longer or until cabbage is tender. Remove from the heat; stir in the shrimp, oranges and onions., Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/2 cup shrimp mixture down the center of each wrapper to within 1-1/2 in. of ends., Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plates. Serve immediately with rice and sweet-and-sour sauce.

CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ

Steps:

• In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.

CARIBBEAN SHRIMP AND VEGETABLE SOUP

Steps:

• Add onions, garlic, chile, ginger root, and oil to a large soup pot.
• Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
• Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
• Add in the stock and sweet potatoes; cover and bring to a boil.
• Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
• Add in the tomatoes and bell peppers; simmer 3-4 minutes.
• Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
• Season to taste with salt and pepper; serve.