Spicy Shrimp Stuffed Sweet Potatoes + Avocado Cream
This recipe is SO, SO surprisingly GOOD…and PACKED with nutrition! Add to your Dinner line-up this week!Makes 2 servings
- 1/2 lb. shrimp, peeled
- 1 Tbsp olive oil or avocado oil
- 1 Tbsp chili flakes
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 avocado
- 1 Tbsp coconut milk (any other milk may work)
- 1/4 tsp fresh lime juice
- 2 medium sweet potatoes
- a small bunch of Cilantro, chopped
- Lime wedges to garnish
Preheat oven to 375 degrees f.
Wash sweet potatoes, cut them into halves and place on a baking tray.
Brush with a bit of oil, season with salt and pepper then roast in the oven for about 30-40 minutes.
Once cooked, remove and allow to cool a bit. Then gently scoop out the center leaving a medium size layer of flesh inside.
Meanwhile; make the avocado cream.
In a food processor, combine avocado with milk, lime juice, a pinch of salt and pulse until very smooth.
Heat a large skillet with 1 tbsp of oil over medium heat and add shrimp, garlic, chilli flakes and a pinch of salt.
Cook the shrimp on both sides until opaque, about 3-4 minutes.
To assemble, place the shrimp in the sweet potato boats, top with avocado cream, garnish with cilantro and serve!