Cooked shrimp on top of zucchini noodles in a bowl with mango sauce on the side.
Family-friendly

Caribbean shrimp with mango sauce and zucchini noodles

In this low-carb dish, antioxidant-rich zucchini replaces pasta while naturally sweet mangoes complement the spicy and flavourful shrimp.

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Developed by Chef Marissa Leon-John 

4 servings 
30 minutes (prep: 15 mins / cook: 15 mins)

3 (1641 ratings)
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Time required

30 minutes

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Carbohydrates

11 g/serving

Ingredients

Mango sauce

  • 1 ½ cup fresh or frozen mango (thaw if using frozen)
  • 1 tsp canola oil
  • 1–2 cloves garlic, finely chopped
  • 1 shallot finely chopped
  • 1–2 tablespoons red wine vinegar
  • Salt to taste

Zucchini

  • 1 340 g package of zucchini spirals (fresh zucchini)
  • 2 tablespoons canola oil
  • Pinch red pepper flakes
  • Salt and pepper to taste

Shrimp

  • 2 lbs shrimp – peeled and deveined
  • 2 tablespoons canola oil
  • Salt to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • 1 teaspoon thyme
  • Fresh herbs and lime wedges for garnish

 

  • Calories 343
  • Carbs 11 g
  • Sugar 7 g
  • Fibre 2 g

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.

Per serving (1 of 4)

  • Calories 343
  • Protein 46g
  • Total fat 10g
    • Saturated fat 1 g
    • Cholesterol 440 mg
  • Carbohydrates 11 g
    • Fibre 2 g
    • Sugars 7 g
    • Added sugars 0 g
  • Sodium 440 mg
  • Potassium 206 mg

Recipe developed by Chef Marissa Leon-John.

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Information presented within Cart2Table is not intended to replace the advice of a healthcare professional.

Cart2Table has been reviewed and approved by Registered Dietitian Caroline Leblanc and Certified Diabetes Educator Naomi Orzech.