Piri-piri shrimp with curried sweet potato–coconut mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Piri-piri shrimp with curried sweet potato–coconut mash

Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 540 Calories/Serving

25–40 Minutes

In our paleo spin on a Portuguese classic, the shrimp is first “cooked” in a lime-based marinade, so it pan-cooks quickly and comes together in a snap alongside savory sweet potato mash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 purple sweet potatoes (about 1¼ pounds total; see Market Watch note)
  • ¼ cup coconut milk
  • 1½ teaspoons curry powder
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 or 2 cloves peeled fresh garlic
  • 1 lime
  • 6 or 7 sprigs fresh cilantro or other leafy herb such as parsley
  • 1 green or red fresh chile such as jalapeño or serrano (optional)
  • 1 red bell pepper
  • 1 tablespoon toasted sesame seeds

Nutrition per serving

Calories: 540, Protein: 30g (60% DV), Fiber: 13g (52% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 0.5g, Saturated Fat: 2g (10% DV), Cholesterol: 215mg (72% DV), Sodium: 390mg (16% DV), Carbohydrates: 71g (24% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Crustacean Shellfish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the sweet potato mash

  • Peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add the coconut milk and curry powder. Using a masher or the back of a spoon, mash the potatoes until smooth; season to taste with salt and pepper. Cover and keep warm.
While the potatoes cook, prepare the shrimp.


Prep the shrimp

Prep and cook instructions are almost identical for both shrimp options.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro.
  • Zest and juice the lime.
  • If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In a medium bowl, stir together the shrimp, garlic, lime zest and juice, cilantro, and as much chile as you like. Let stand while you prepare the bell pepper.


Prep the bell pepper; cook the shrimp

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the bell pepper and cook until starting to soften, 1 to 2 minutes. Working in batches if needed, add the shrimp and marinade and cook, turning once, until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 4 minutes for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed.


Transfer the sweet potato mash to a serving bowl and garnish with the sesame seeds. Set out the mash and shrimp and invite everyone to help themselves.
Kids Can!
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Garnish with the sesame seeds.