Season shrimp with salt and pepper. Preheat oil in a skillet over medium high heat. Add the shrimp and minced garlic to the pan and cook for 2-3 minutes on each side, until the shrimp is pink. Set aside.
While the shrimp is cooking, cut the cucumber into long strips using a spiralizer or you can attempt to use a vegetable peeler. Toss the cucumber with the cooked shrimp, fresh lime juice, cilantro, and diced mango. Garnish each dish with a pinch of cayenne pepper.
Calories: 201kcal | Carbohydrates: 12g | Protein: 24g | Fat: 5g | Cholesterol: 285mg | Sodium: 1177mg | Potassium: 483mg | Fiber: 2g | Sugar: 9g | Vitamin A: 675IU | Vitamin C: 31.9mg | Calcium: 200mg | Iron: 3mg