Trader Joe’s Cuban shrimp bowls – citrus garlic seasoned shrimp, Cuban style black beans, plantain croutons, risoni, mango salsa and cilantro dressing.
My first blog post in almost a month! As much as I miss posting delicious and easy recipes on here. It’s for a good reason. I’m in the process of writing a cookbook! I’m not giving away too many details just yet. But, I am so excited about this opportunity and will share more soon. For the rest of February and some of March I will be very busy finishing up on everything. So, soon enough I will be back with consistent blog posts and recipes.
However, I did find time to throw together these delicious shrimp bowls this past week. They’re so tropical and flavorful. I think we could also use a little of that in the middle of winter.
This recipe consists of a few new Trader Joe’s ingredients! Their new Cuban style citrusy garlic seasoning blend and plantain croutons. I love both of these new products and hope they’re here to stay! The citrusy garlic seasoning would also be great on chicken. The plantain croutons are super crunchy and I want to put them in every salad/bowl I eat from this point forward. They’re coated in garlic and sea salt. Also, they are gluten-free and vegan.
These Trader Joe’s Cuban shrimp bowls are the perfect week-night dinner or working from home lunch. Using a handful of Trader Joe’s ingredients makes such a great well-rounded dish. I hope you enjoy it as much as I did!Print
1 lb. shrimp, defrosted if frozen, I like using Trader Joe’s frozen red Argentine shrimp
1 tbsp olive oil
1 cup Trader Joe’s risoni, cooked according to package instructions
1 tbsp Trader Joe’s cuban style citrusy garlic seasoning blend
1 can Trader Joe’s Cuban style black beans, heated
1/4 cup Trader Joe’s plantain croutons
Trader Joe’s cilantro dressing to taste
1 mango, chopped
1 red bell pepper, seeds and ribs removed, chopped
1 jalapeno, seeds removed, finely chopped, optional
1 tbsp cilantro leaves, chopped
juice of 1/2 a lime
salt to taste
First make the mango salsa – in a small mixing bowl combine mango, red bell pepper, jalapeño, cilantro leaves, lime juice and salt. Cover and refrigerate until ready to use.
Pat shrimp dry and season both sides with the citrusy garlic seasoning.
In a skillet over medium heat add oil. Once heated add shrimp in a single layer and cook for 2-3 minutes on each side, or until cooked through.
Assemble the bowls by dividing up the risoni, black beans, plantain croutons, mango salsa and shrimp. Add desired amount of cilantro dressing.