How to Prepare Award-winning Spicy Shrimp Sweet Potato Boat and Avocado Crema
Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Quick Spicy Shrimp Sweet Potato Boat and Avocado Crema. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Spicy Shrimp Sweet Potato Boat and Avocado Crema, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Shrimp Sweet Potato Boat and Avocado Crema delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Shrimp Sweet Potato Boat and Avocado Crema is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Spicy Shrimp Sweet Potato Boat and Avocado Crema using 12 ingredients and 7 steps. Here is how you can achieve it.
I found this recipe when I was trying to cut processed sugars and complex carbs from my diet and it was so surprisingly tasty I still eat it after the diet!
Ingredients and spices that need to be Take to make Spicy Shrimp Sweet Potato Boat and Avocado Crema:
- 1/2 lb. shrimp, peeled - I usually buy shrimp frozen, raw, deveined, with the tails still on. Thaw in a strainer under cool water, remove the tails, and spread out over paper towels to pat dry
- 1 Tbsp olive 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
- 3/4 cup Cilantro, chopped and divided
- Lime wedges to garnish
Instructions to make Spicy Shrimp Sweet Potato Boat and Avocado Crema
- Preheat oven to 375 degrees. 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.
- If you are short on time, skip step 1, poke the potatoes with a fork a few times and microwave for 10-15 minutes, until tender.
- 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, 1/2 cup cilantro, 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 remaining cilantro and serve!
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