Mango Shrimp Sauté

  • Mango Shrimp Saute
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  • 2 pounds shrimp, cleaned and deveined (remove tail and shells)
  • 1/2 mango, chopped
  • 1 guava, sliced in half (seeds and skin removed)
  • 1 lemon
  • 1 shallot
  • 1 tomatillo
  • 1/2 cup San Marzano tomatoes
  • 2 cloves garlic
  • 3 leaves sage
  • 1/2 habanero
  • 1 tablespoon butter
  • Olive oil
  • Sea salt
  • Black pepper
  • Sweet paprika
  • Sweet curry

Simple Salad Ingredients

  • 3 cups of a mixture of baby kale, baby spinach, and romaine
  • 1/2 cup of mini cucumbers, sliced
  • 3 basil leaves, chopped
  • 1/2 cup green onions, chopped
  • Olive oil
  • Sea salt
  • Black pepper

Yuca Chips Ingredients

  • 1 Yuca
  • Peanut oil (alt. vegetable oil)


  • Season shrimp with juice from 1 lemon, olive oil, sea salt and black pepper; cover and refrigerate for 20 minutes
  • Roast tomatoes with olive oil, sea salt and black pepper for 20 minutes at 400 degrees
  • Place a sauté pan on medium heat add 1 tablespoon of butter, allow to somewhat melt
  • Add 1 tablespoon of olive oil, chopped garlic and chopped shallot
  • Stir ingredients together, place pan on low heat
  • Remove roasted tomatoes from oven and add to sauté pan, stir and place on simmer
  • Add chopped tomatillo and habanero; stir, simmer for 15 minutes
  • Add a pinch of sweet paprika and a pinch of sweet curry to ingredients, stir
  • Add shrimp to sauté pan; stir, allow to cook until shrimp are completely pink
  • Top with fresh yuca chips and serve over a simple salad or white rice

Fresh Yuca Chips

  • Cut the tips of the yuca (make sure that both ends are white)
  • Remove skin from yuca
  • Using a vegetable peeler, peel off thin slivers of yuca
  • Place a frying pan on medium heat, cover 1 inch of the pan with peanut or vegetable oil
  • Once oil is heated carefully add raw yuca chips, cook until light golden brown
  • Remove from oil and pat with a paper towel to remove excess oil
  • Video link for yuca chips:


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