Beautiful pink Key West shrimp, spicy mango salsa, brown rice and avocados make up this Key West shrimp bowl that’s filled with Island flavors.
I’ve been to Florida many times, but I’ve been to Key West only once, it was so beautiful, I always wanted to go back and I hope I get the chance to again. I remember the seafood being so fresh at every place we ate, especially the Key West pink shrimp. If you have ever had the chance to try these shrimp, you know what I am talking about. They are sweet, tender with a lobster-like texture and flavor — a real treat. We enjoyed the shrimp so much that we found a fish market that shipped a few pounds to us after we left so we could share them with our family and friends. Recently I found an online retailer, Greensbury Market, that sells these little beauties, of couse I orderded some and I was so excited to try them again!
Last week I collaborated with several food bloggers to show support for the victims of Hurricane Harvey by posting a Texas-inspired recipe. During the planning stages of that post, Irma decided to devastate the Carribean and Florida, so this week we are showing our support to those that were affected by Irma. If you are interested in helping out the victims of Irma, there is a list of reputable charities at the bottom of this post.
Since I had a pound of shrimp left in the freezer I decided to turn them into an Island/Florida inspired dish. If you are a regular reader, then you know I like simple fresh meals, and these bowls are just that. They are a little bit spicy, a little bit sweet, and when all of the ingredients in the bowl are mixed together it’s a little island party in your mouth 🌴😋.
These Key West Shrimp Bowls are really easy to make, and they taste great with a big garden salad on the side. Here’s how you make them. . .
- ¾ pound wild caught shrimp
- 3 tablespoons key lime juice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves of crushed garlic
- ¼ cup tequila
- 1 green onion
- dash of cayenne pepper
- For the salsa
- 1 mango cubed
- ¼ cup diced onion
- 1 clove garlic crushed
- 1 tablespoon diced jalapeno
- ½ tablespoon olive oil
- 2 teaspoons key lime juice
- 1 tablespoon chopped fresh cilantro
- ½ avocado - sliced
- cooked brown rice
- peel and clean the shrimp and set aside
- make the salsa by combining all ingredients into a bowl and set aside
- heat a pan over medium heat and add the butter,
oil and garlic - lower heat
- add the shrimp and cook for 3 minutes and add the tequila and lime juice cook on low until shrimp become pink and are cooked through about 8 to 10 minutes
- assemble the bowls by adding a scoop of rice, shrimp, salsa, and avocado
- Key West shrimp can be substituted with wild caught shrimp or scallops or both!
- To make the bowls fast, clean the shrimp and cook the rice ahead of time
Here is a list of reputable charities that will gladly accept donations. . .
- Volunteer Florida –
- Miami Diaper Bank –
- Harry Chapin Food Bank of Southwest Florida –
- South Florida Wildlife Center –
- Heart of Florida United Way –
- All Faiths Food Bank –
- Second Harvest Food Bank of Central Florida –
- Caribbean Disaster Emergency Management Agency –
- Fondos Unidos –
- Community Foundation of the Virgin Islands –
- St. John Community Foundation
- Anguilla Beaches –
- SOS Foundation, the only food bank in the Keys