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Papaya Mango Shrimp
Recipes
Papaya Mango Shrimp
4 servings
15 minutes total

Ingredients

  • ½ cup tropical fruit salad in juice (papaya, pineapple), drained
  • ½ cup mango nectar
  • ¼ cup ketchup
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 lb large peeled/deveined shrimp, thawed
  • 2 oz crispy plantain strips (or chips)

Steps

    1. Place fruit 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, then add garlic and shrimp; cook and stir 3–5 minutes and 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 topped with plantain strips.

Amount per ¼ recipe serving: Calories 300, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 180mg, Sodium 1900mg, Total Carb 25g, Fiber 2g, Sugars 12g, Protein 21g, Calc 10%, Vitamin A 10%, Vitamin C 25%, Iron 4%