It’s Wellness Wednesday! I’m sharing a healthier option, my Shrimp Sunshine Bowl.

I am so excited to share this post today. Tabitha Brown is a social media mogul who shares amazing plant based recipes and daily inspirations. She is always so true to herself and confident in the skin she is in.

I have been working hard to get my hands on her new Seasoning that she created with McCormick, McCormick Sunshine Seasoning. This is a seasoning that is all purpose with ginger, garlic, pineapple and mango.

This blend influenced me to create a Shrimp Sunshine Bowl. I love a good bowl dish.  More than just a good bowl dish, I love a healthy one.

This Shrimp Sunshine Bowl was so good.

This seasoning gives a caribbean style vibe. It paired so well with the shrimp and the ingredients in this bowl.

You can purchased this seasoning via this link


  • Shrimp (1 – 2 lbs.)
  • Avocado Oil or Olive Oil to grill the shrimp
  • Tabitha Brown’s Sunshine Seasoning (Desired amount, like Tabitha says, let your spirit lead you)
  • Pico de gallo
  • Black Beans (1) (27 oz)
  • Whole Kernel Corn (1) (15.25 oz)
  • Mango (1) (diced)
  • Purple cabbage (desired amount)
  • Jasmine Rice (cooked, desired amount)
  • Cilantro (chopped)
  • Chipotle ranch dressing or Southwest Dressing
  • Land O’Lakes butter
  • Slap ya Mama Seasoning (1/2 – 1 tbsp or desired amount for corn and black beans)
  • Cumin ( 2 tsp)


  1. Cook your Jasmine rice in the rice cooker.
  2. Season the shrimp with Sunshine Seasoning. Set aside.
  3. Peel and dice the Mango. Set aside.
  4. Add the corn to a pot. Add butter and the slap ya mama. Cook for 5 minutes or until the corn is heated.
  5. Add the black beans to a pot. Season with cumin and slap ya mama. Stirring often. Heat on low to medium heat. About 5 – 8 minutes or until the beans are tender.
  6. Add some of the Avocado oil to the skillet. Once the skillet is hot add in the shrimp.  Cook for 3 – 5 minutes on each side or until completely cooked.
  7. I purchased these items already cut, the purple cabbage, pico and cilantro.
  8. Now it’s time to build the bowl.
  9. First I placed my desired amount of jasmine rice in the bowl.
  10. Then added the mangos closer to the rim.
  11. I continued this pattern with the black beans.
  12. The pico.
  13. The corn.
  14. The purple cabbage.
  15. The shrimp was placed in the middle.
  16. I drizzled some of the chipotle ranch on top. Feel free to use whatever kind of dressing you prefer. I think Southwest dressing would also be delicious.
  17. Lastly, Garnish with a generous amount of cilantro.
  18. Enjoy.

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Wanna checkout more from Tabitha Brown she has a new cookbook. Purchase here