Hi, I’m Joana. Today, we’re going to make spicy shrimp sweet potato boat and avocado crema recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spicy Shrimp Sweet Potato Boat and Avocado Crema Recipe
Spicy Shrimp Sweet Potato Boat and Avocado Crema is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Spicy Shrimp Sweet Potato Boat and Avocado Crema is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have spicy shrimp sweet potato boat and avocado crema using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spicy Shrimp Sweet Potato Boat and Avocado Crema:
- Take 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
- Take 1 Tbsp olive oil
- Take 1 Tbsp chili flakes
- Prepare 1 tsp garlic powder
- Take 1 tsp sea salt
- Prepare 1/4 tsp black pepper
- Prepare 1 avocado
- Get 1 Tbsp coconut milk (any other milk may work)
- Get 1/4 tsp fresh lime juice
- Get 2 medium sweet potatoes
- Prepare 3/4 cup Cilantro, chopped and divided
- Get 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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