Sweet Potatoes Stuffed with Shrimp and Salsa
Elevate your dinner table with this vibrant recipe for **Sweet Potatoes Stuffed with Shrimp and Salsa**, a flavorful fusion of wholesome ingredients and bold tastes. Perfectly roasted sweet potatoes serve as an irresistible base for succulent, spice-marinated shrimp, cooked to perfection. The dish is crowned with a zesty homemade salsa bursting with fresh cherry tomatoes, red onion, cilantro, and a hint of heat from jalapeño, all brightened with a squeeze of lime. A creamy avocado garnish and optional dollop of sour cream add richness and balance to the dish. Ready in about an hour, this gluten-free and nutrient-packed meal pairs bold flavors with stunning presentation, making it ideal for impressing your family or guests. Keywords: roasted sweet potatoes, shrimp recipes, salsa topping, healthy dinner ideas, gluten-free recipes.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups cherry tomatoes (diced)
- 0.25 cup red onion (finely chopped)
- 0.25 cup fresh cilantro (chopped)
- 1 small jalapeño (seeded and minced)
- 1 whole lime (juiced)
- 1 large avocado (sliced for garnish)
- 0.5 cup sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Scrub the sweet potatoes clean and pierce them several times with a fork. Place them on the prepared baking sheet and roast for 45-50 minutes, or until tender when pierced with a knife.
While the sweet potatoes are roasting, prepare the shrimp. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, paprika, garlic powder, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside to marinate for 10 minutes.
Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
To make the salsa, combine the diced cherry tomatoes, red onion, cilantro, minced jalapeño, lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl. Mix gently and set aside.
Once the sweet potatoes are done roasting, carefully slice them open lengthwise. Use a fork to gently fluff the interior of each sweet potato, creating a pocket to hold the fillings.
Fill each sweet potato with cooked shrimp and top with a generous spoonful of the fresh salsa.
Garnish with avocado slices and a dollop of sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 48.0 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 688 mg | 53% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3469 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
