Ingredients
1–2 slices papaya (in light syrup)
1/2 cup mango nectar
1/4 cup ketchup
1/4 cup soy sauce
2 tablespoons fish sauce (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 pound large peeled/deveined shrimp, thawed if needed
2 ounces crispy plantain strips (or chips)

Steps

1. Place papaya slices (1/2 cup) in food processor; process 20–30 seconds or until smooth. Add mango nectar, ketchup, soy sauce, and fish sauce; process 10–15 seconds or until well blended.
2. Preheat large sauté pan on medium-high 3 minutes. Place olive oil in pan; swirl to coat. Add garlic and shrimp (wash hands); cook 3–5 minutes, stirring often, or just until shrimp are pink.
3. Add mango/papaya mixture. Cook 2–3 minutes or just until sauce begins to boil. Serve shrimp and sauce over Palm Heart Sauté. Top with plantain strips.

CALORIES (per 1/4 recipe) 250kcal; FAT 9g; CHOL 170mg; SODIUM 1950mg; CARB 14g; FIBER 0g; PROTEIN 26g; VIT A 15%; VIT C 20%; CALC 8%; IRON 15%

Ingredients
2 tablespoons extra-virgin olive oil
1 small red bell pepper (rinsed)
1 (14-ounce) can cut hearts of palm (drained)
1 teaspoon red pepper flakes
6–8 sprigs fresh cilantro (rinsed)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat.
2. Cut stem and core from pepper and discard with seeds; cut pepper into 1/4-inch-wide strips and add to pan. Stir in hearts of palm and red pepper flakes. Cook 5–6 minutes, stirring often, or until pepper is tender.
3. Chop cilantro; add to pan with salt and pepper. Cook 2–3 minutes, stirring occasionally, for flavors to blend. Serve with Papaya Mango Shrimp.

CALORIES (per 1/4 recipe) 80kcal; FAT 7g; CHOL 0mg; SODIUM 640mg; CARB 3g; FIBER 3g; PROTEIN 3g; VIT A 20%; VIT C 60%; CALC 10%; IRON 15%