Caribbean shrimp with mango sauce and zucchini noodles

Directions

Mango sauce

1. Slice mango and remove skin if using fresh mango. Put the mango in a blender.
2. In a small sauté pan over medium-low heat, warm canola oil.
3. Gently cook garlic and shallot in oil until fragrant and shallot is translucent.
4. Remove from heat and add to blender with mango.
5. Add red wine vinegar and salt. Blend until smooth.
6. Taste – add more salt / vinegar if needed.

 

Zucchini

1. In a large sauté pan over medium heat, warm oil.
2. Add zucchini, chili flakes, salt and pepper. Cook for 7-10 minutes. Zucchini will have reduced in size but should still have some bite to it and look like noodles.

 

Caribbean shrimp

1. Set oven to broil. Line baking sheet with aluminum foil.
2. In medium bowl toss shrimp with canola oil.
3. In small bowl, combine all spices. Mix well. Add spices to bowl of shrimp and toss to coat evenly.
4. Place shrimp in a single layer onto prepared baking sheet. Broil for 2-4 minutes depending on the size of your shrimp. If they are small, check after 2. If they’re on the bigger side, give them 4 minutes.

 

Place noodles at the base of the dish, top with shrimp and drizzle with the mango sauce. Garnish the plate with fresh herbs and finish with a squeeze of lime.

Recipe developed by Chef Marissa Leon-John.