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Ingredients of Spicy Shrimp Sweet Potato Boat and Avocado Crema:
- You need 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
- Require 1 Tbsp olive oil
- Require 1 Tbsp of chili flakes
- Require 1 tsp of garlic powder
- Need 1 tsp - sea salt
- Make ready 1/4 tsp for black pepper
- Make ready 1 for avocado
- Make ready 1 Tbsp coconut milk (any other milk may work)
- Need 1/4 tsp fresh lime juice
- Get 2 - medium sweet potatoes
- Provide 3/4 cup - Cilantro, chopped and divided
- Provide for Lime wedges to garnish
Spicy Shrimp Sweet Potato Boat and Avocado Crema process:
- 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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