Shrimp
1 pound peeled and deveined raw shrimp, wild-caught
2 teaspoons tamari, or soy sauce
2 teaspoons rice vinegar
2 teaspoons arrowroot powder
1/4 teaspoon cayenne powder
1/4 teaspoon black pepper
1 tablespoon olive oil

Sweet potato noodles:
3 large sweet potatoes
4 tablespoons olive oil
2 green onions, chopped
Pinch of sea salt

Mango cilantro salsa:
4 cups cubed mango
¼ c. cilantro, chopped
1 jalapeno, seeded and finely chopped
2 tablespoons minced red onion
1 tablespoon fresh lime juice

Topping options:
Cherry tomatoes
Sliced avocado
Sliced cucumber

Combine shrimp, tamari/soy sauce, rice vinegar, arrowroot powder, cayenne, black pepper and olive oil in a bowl. Mix well and coat shrimp evenly with spices. Let marinate in the refrigerator for 10 to 30 minutes.

Mix together Mango Salsa ingredients.

Cut sweet potatoes into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.

Heat oil in a large nonstick skillet until warm. Add green onion. Stir a few times to release fragrance. Add sweet potato and a pinch of salt. Cook and stir until soft. Transfer to a serving plate. Add cooked shrimp and other toppings. Serve with mango salsa.