mexican style shrimp with spiced sweet potatoes

This is a very simple Paleo-friendly recipe. I love recipes that are quick, have very few ingredients, but are extremely satisfying. 

You can skewer the shrimp and put them on the grill or just sauté them in a pan. I chose to cook them on a grill pan.

Serve with a simple seasonal salad. I chopped up some green peppers, cucumbers, and cherry tomatoes from our CSA box. The veggies were so fresh I didn't even need any dressing. 
serves 4

1 1/2 lbs. large shrimp
juice from 2 limes
1/2 c. chopped cilantro
3 garlic cloves, crushed
dash of red pepper flakes
1 tsp. ground cumin
2 tsp. kosher salt

1 Tbsp. olive oil
sea salt, to taste
dried oregano, to taste
chipotle powder, to taste
2 sweet potatoes, peeled and cut into bite-sized pieces

Preheat oven to 400º F. 

Mix shrimp, juice, cilantro, garlic, red pepper, cumin, and salt together in a bowl. Marinate for 30 minutes. 

Whisk olive oil, salt, oregano, and chipotle together in a separate bowl. Add in potatoes and stir to combine. Spread out on a baking sheet in a single layer. Roast in oven for 30 to 40 minutes, depending on level of crispiness desired.

Heat grill, grill pan, or sauté pan. Cook shrimp for two minutes on each side or until shrimp turns pink. Remove from pan.



  1. i really wish i wasn't allergic to shrimp.

  2. Seriously Morgan, how do you stop to take pictures when there's delicious food to be eaten?!


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