Caribbean · Dinner
Caribbean Shrimp Pepper Bowl
Spicy shrimp sautéed with peppers, vinegar, and Caribbean seasoning.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
420Calories
28gProtein
12gFat
48gCarbs
3gSugar
2gFiber
680mgSodium
172mgChol
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Instructions
1
Prep
Mince 4 garlic cloves. Dice 1 cup bell peppers. Mince 1 scotch bonnet pepper. Pat 300g shrimp dry with paper towel. Measure 2 tsp thyme, 2 tbsp vinegar, 2 tbsp oil. Season salt and black pepper nearby.
2
Saute
Heat 2 tbsp oil over medium-high heat 1–2 minutes until shimmering. Add garlic and scotch bonnet, cook 1–2 minutes until fragrant. Add shrimp, cook 3–4 minutes until edges turn pink and opaque.
3
Build
Add bell peppers and thyme, saute 3–4 minutes over medium-high heat, stirring often, until peppers soften slightly and shrimp turns fully pink.
4
Finish
Add vinegar and 1/2 cup water, cook 2–3 minutes over medium heat until shrimp glazes lightly and liquid coats the pan. Taste and adjust salt and pepper to balance heat and tang.
5
Plate
Spoon cooked rice into bowls, top with shrimp and pepper mixture with all pan juices. Serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) shrimp
- 240ml (1 cup) bell peppers
- 8 garlic cloves
- 1 scotch bonnet pepper
- 2 tsp thyme
- 2 tbsp vinegar
- 2 tbsp neutral oil
- 480ml (2 cups) cooked rice
- salt
- black pepper