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Cumin Turmeric Lime Shrimp Sweet Potatoes
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"Decisions: CUMIN TURMERIC LIME SHRIMP SWEET POTATOES or CILANTRO LEMON PESTO SHRIMP with BLACK BEAN TOMATO SAUCE? When Cinco de Mayo and Seafood Sunday on the same day you know I will always choose SHRIMP 🙃"
-- @starinfinitefood


Recipe Intro From starinfinitefood

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 10mins
Cook time 30mins
Serves or Makes: 4
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Recipe

ingredients

  • 4 large sweet potatoes, washed and scrubbed
  • Oil, for cooking
  • 1 cup sliced mushrooms
  • 2 cups chopped kale
  • 1/ 2 cup chopped bell pepper
  • 1/ 2 cup halved tomatoes
  • 1 avocado, sliced
  • 1/ 4 cup plus 2 tablespoons sliced scallions
  • 1 pound shrimp
  • 1 lime, juiced
  • 2 tablespoons coconut aminos
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • Salt, To Taste
  • Black pepper, To Taste
  • Cilantro, for topping
  • Tahini, for topping

Method

  • Step 1

    Preheat oven to 400ºF. Bake sweet potatoes until soft, about 20-30 minutes. Remove from oven and let cool until able to handle.

  • Step 2

    Meanwhile, heat oil in a skillet over medium. Sauté mushrooms until soft, about 3 minutes. Add kale and cook until slighlty wilted. Remove from pan and set aside.

  • Step 3

    Toss shrimp with lime juice, coconut aminos and spices. Add to skillet and cook for 2 minutes per side.

  • Step 4

    Cut sweet potatoes in half lengthwise, making sure not to cut all the way through. Stuff with satuéed mushrooms and kale, bell pepper, tomatoes, avocado and shrimp. Top with cilantro and tahini.