Shrimp with Mango and Plantians
Indulge in a tropical culinary escape with this vibrant recipe for Shrimp with Mango and Plantains. Succulent shrimp are seasoned with smoky paprika and earthy cumin, then sautéed to tender perfection alongside sweet, caramelized plantains. A luscious sauce, infused with zesty lime juice, honey, and golden mango chunks, ties the dish together with a balance of tangy sweetness and savory undertones. Garnished with fresh cilantro, this quick and impressive dish is perfect for weeknight dinners or entertaining guests. With its irresistible blend of tropical flavors and easy preparation, this gluten-free recipe is a must-try for lovers of bold, exotic cuisine. Ready in just 35 minutes, it's sure to be your new favorite!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 whole ripe mango, diced
- 2 whole ripe yellow plantains
- 3 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 2 tbsp chopped fresh cilantro
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Peel and slice the plantains into 1/2-inch thick rounds.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the plantain slices to the skillet in a single layer and cook for 3-4 minutes per side, or until golden brown. Remove and set aside on paper towels to drain excess oil.
In a large bowl, toss the shrimp with paprika, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to low and add the lime juice, honey, and remaining salt and pepper to the skillet. Stir to combine and scrape any browned bits from the bottom of the skillet.
Gently fold in the diced mango and cooked shrimp, tossing to coat them in the sauce. Cook for 1-2 minutes to warm through.
Arrange the caramelized plantains on a serving platter and top with the shrimp and mango mixture.
Garnish with chopped cilantro and serve immediately. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 20.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
