Loaded Sweet Potato w/ Spicy Shrimp in 20-Minutes
A Loaded Sweet Potato is always so delicious and easily paired with just about anything. If you follow me on Instagram, you know that hubby and I have started eating healthy during the month of January. The holidays were full of good heavy eating and lots of drinking, it really took us out. So it just makes sense, that my first recipe of 2021 reflects our healthy eating journey.
The motto during this healthy eating journey is: Eat Healthy, but Make It Fun, and that's exactly what this recipe represents. The Sweet Potatoes are cooked in the Microwave, to cut down on time. You'll never want to cook them in the oven again because this method is quick and gets the potatoes perfectly tender. In just 20 minutes, you'll have a delicious Sweet Potato loaded with Spinach, Corn, Red Onions, and Spicy Shrimp. The Spicy shrimp is seared on both sides for 2 minutes and then cooked on low heat with chili paste, butter, olive oil, and lemon juice. Y'all, it's delicious!
History
I first cooked this loaded sweet potato recipe during my live Instagram TV series “The Lunch Break” (we go live on IG every Tuesday at 12:00 EST). Everyone that tune in really enjoyed it. So I decided to drum up an official recipe that we all can enjoy at home.
Sweet Potatoes are a healthy alternative to regular potatoes. They are high in antioxidants and fiber. Partnering them with spinach, corn, and spicy shrimp helps round out the flavor making it the perfect lunch or dinner entre.
Ingredients
Sweet Potatoes - I use two Sweet Potatoes in this Loaded Sweet Potato recipe. I purchased my Sweet potatoes from Kroger
Shrimp - The frozen Peeled & Deveined shrimp is the best but for this quick recipe. Make sure your shrimp is thawed completely before use.
Corn - Frozen corn works perfectly for this recipe and cooks fast.
Spinach - Fresh Spinach not frozen to get desired texture
Chili Paste - Huy Fong Sambal Oelek Chili Paste is best for this recipe. It adds the right amount of spice and flavor to the shrimp sauce.
Tips
Ingredients: Prep Ingredients according to recipe first.
Cooking Sweet Potatoes in the Microwave: You can cook two Sweet Potatoes at a time in the Microwave. Make sure you pierce all around with a fork. Cook it on a Microwave safe plate for 2.5 minutes on one side and another 2.5minutes on the other. Pierce with a butter knife to check for tenderness. If the potatoes are not tender, cook potatoes in 30-second intervals until you reached your desired tenderness.
Spicy Sauce: You can save some reserved sauce to drizzle over the finished product.
Looking for more healthy recipes, check out the Cucumber Tomato Shrimp Bowl or the Grilled Spicy Shrimp Guacamole .
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In just 20 minutes, you'll have a delicious Sweet Potato loaded with Spinach, Corn, Red Onions, and Spicy Shrimp. The Spicy shrimp is seared on both sides for 2 minutes and then cooked on low heat with chili paste, butter, olive oil, and lemon juice.
- 2 Medium Sweet Potatoes (Washed)
- 10 Jumbo Shrimp (Thawed, Peeled & Deveined)
- 1 cup Frozen Corn
- 2 cup Fresh Spinach (Roughly Chopped)
- 1/2 tbsp Red Onion (Chopped)
- 2 tbsp Butter
- 3 tbsp Olive Oil
- 1 tbsp Chili Paste
- 1 tbsp Fresh Lemon Juice (Use juice from 1/2 lemon)
- 3 clove Garlic (chopped)
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Trader Joes 21 Seasoning Salute
- 1 dash Pink Himalayan Salt
- 1/4 tsp Black Pepper
- 1/4 tsp 21 Seasoning Salute
- 2 dash Pink Himalayan Salt
- Sweet Potato
Pierce Sweet Potato with a fork all over. Add to a microwave-safe plate. Cook in the Microwave for 2.5 mins, flip over and cook for an additional 2.5 mins.
Check tenderness and cook for an additional 30 secs if needed While potatoes cook, add shrimp and seasoning to a bowl, toss until shrimp is well covered.
On medium heat, drizzle 1 tbsp Olive Oil in a medium-size skillet. Allow to heat for 30 seconds. Then add half the chopped garlic and a dash of salt. Toss around with a spatula for a few seconds to season your pan.
Add Shrimp to the pan. Let shrimp cook for 1-2 minutes on each side.
Reduce heat to low, and add butter ( let melt). After butter melts, add chili paste, 1 tbsp olive oil, and lemon juice. Mix together and remove from pan into a bowl, set to the side.
Increase heat to medium, in the same pan with leftover bits, add 1 tbsp of olive oil, the remaining chopped garlic and a dash of salt. Toss around with a spatula for 15-20 seconds.
Add frozen corn, allow to cook for 1-2 minutes until softened, then add red onions, spinach, & seasonings cook for another 1-2 minutes. Cook until Spinach begins to welt
Once potatoes are cool enough to handle, cut each potato down the center, being careful not to cut all the way through. I like to use a fork to mash the inside of the potatoes before I add the remaining ingredients.
- Stuff Potatoes
Load Potatoes with Veggie Mix and top with Shrimp and Sauce. Enjoy