Papaya Mango Shrimp With Palm Heart Sauté

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)

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

1 (12-ounce) bag fresh broccoli florets (rinsed)
1 cup shredded Mexican-blend cheese
1/2 cup coleslaw dressing
2 tablespoons cooked bacon pieces


Description

Papaya Mango Shrimp With Palm Heart Sauté

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