Sweet potatoes are a culinary canvas waiting to be adorned with flavorful toppings, and when it comes to creating a dish that’s both indulgent and nutritious, shrimp-loaded stuffed sweet potatoes take center stage. Bursting with vibrant colors and tantalizing flavors, this recipe offers a delightful twist on the classic stuffed sweet potato. Let’s dive into the steps to create this seafood sensation in the comfort of your own home.
Ingredients:
- 4 medium-sized sweet potatoes
- 1 pound medium-sized shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup diced bell peppers (a mix of colors for visual appeal)
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped fresh parsley or cilantro
- 1 lime, juiced
- Optional toppings: crumbled feta cheese, sliced green onions, hot sauce
Instructions:
- Preheat the oven: Begin by preheating your oven to 400°F (200°C). While the oven is heating up, prepare the sweet potatoes.
- Prepare the sweet potatoes: Thoroughly wash and dry the sweet potatoes. Use a fork to pierce each sweet potato a few times to allow steam to escape during baking. Place them on a baking sheet lined with parchment paper.
- Bake the sweet potatoes: Transfer the baking sheet to the preheated oven and bake the sweet potatoes for 45-60 minutes, or until they are tender and easily pierced with a fork. The baking time may vary depending on the size of your sweet potatoes.
- Prepare the shrimp: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the shrimp to the skillet and season with paprika, dried thyme, salt, and pepper. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque. Remove from heat and set aside.
- Prepare the vegetable topping: In the same skillet used for the shrimp, add diced bell peppers and red onion. Cook for 3-4 minutes until they begin to soften. Add cherry tomatoes and cook for an additional 2 minutes, just until heated through. Remove from heat.
- Assemble the stuffed sweet potatoes: Once the sweet potatoes are fully baked, carefully slice each one open lengthwise using a sharp knife. Use a fork to fluff the flesh slightly. Divide the cooked shrimp and vegetable mixture among the sweet potatoes, stuffing them generously.
- Add the finishing touches: Top each stuffed sweet potato with diced avocado, chopped fresh parsley or cilantro, and a squeeze of lime juice for a burst of freshness.
- Optional toppings: For an extra layer of flavor, sprinkle crumbled feta cheese and sliced green onions over the stuffed sweet potatoes. Serve with hot sauce on the side for those who enjoy a spicy kick.
- Serve and enjoy: Transfer the shrimp-loaded stuffed sweet potatoes to serving plates and serve immediately. Watch as your guests marvel at the colorful presentation and savor the harmonious blend of sweet potatoes, succulent shrimp, and vibrant vegetables.
With its combination of succulent shrimp, vibrant vegetables, and creamy avocado, the shrimp-loaded stuffed sweet potato is a culinary masterpiece that delights the senses and satisfies the appetite. Whether enjoyed as a wholesome weeknight dinner or a show-stopping meal for guests, this dish is sure to become a favorite in your recipe repertoire. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure to create this seafood sensation in your own kitchen!