Ingredients for Shrimp With Mango And Plantians
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How to Make Shrimp With Mango And Plantians
- Peel and slice two ripe plantains into ½-inch thick rounds.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add plantains and sauté for 2-3 minutes per side, until lightly browned.
- Remove plantains from skillet and set aside on a paper towel-lined plate to drain excess oil. Sprinkle lightly with sea salt.
- In the same skillet, pour in one (15-ounce) can of mango nectar. Simmer over medium-low heat for 5-7 minutes, or until reduced and slightly thickened.
- While the nectar simmers, peel and chop two ripe mangoes into 1-inch chunks.
- Add 1 pound of peeled and deveined shrimp to the mango reduction. Simmer for 2-3 minutes, or until pink and opaque.
- To test the reduction, drag a spatula across the pan; if the sauce clings to the spatula for a moment before flowing back, it's ready.
- Remove the shrimp and mango reduction from heat and set aside in a bowl to cool slightly.
- Gently fold in the cooked plantains, chopped mangoes, and ¼ cup of chopped fresh cilantro.
- Serve warm or at room temperature. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
145g
Fat
4g
Carbs
18g