Spicy piri-piri jumbo shrimp with curried sweet potato–coconut mash

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

Spicy piri-piri jumbo shrimp with curried sweet potato–coconut mash

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Spicy piri-piri jumbo shrimp with curried sweet potato–coconut mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

25–40 Minutes

In this globally-inspired recipe, we toss succulent, wild-caught jumbo shrimp with our spin on piri-piri, a tangy, garlicky, and explosive sweet-hot sauce. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 organic purple or other sweet potatoes
  • ½ cup coconut milk
  • 1½ teaspoons curry powder
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile
  • 10 ounces wild jumbo shrimp
  • 1 organic red or other bell pepper
  • 1 tablespoon toasted sesame seeds

Nutrition per serving

Calories 460, Total Fat 16g (21% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 290mg (13% DV), Total Carb. 55g (20% DV), Fiber 10g (36% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Tree Nuts (coconut), Sesame (sesame)

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, Sesame.


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

Wash produce before use


Make the sweet potato mash

  • Peel the sweet potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a medium sauce pot, add the sweet 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 half the coconut milk and all the curry powder. Using the back of a spoon or a masher, mash the potatoes, adding more coconut milk, 1 tablespoon at a time, until the desired consistency is reached. Season to taste with salt and pepper. Cover and keep warm.

While the potatoes are cooking, start preparing the rest of the meal. 


Prep the shrimp

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Zest and juice the lime. 
  • Coarsely chop the cilantro. 
  • Remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling. 
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a medium bowl, stir together the shrimp, garlic, lime zest and juice, cilantro, and as much jalapeño as you like. Let stand while you prepare the bell pepper.


Prep the bell pepper; cook the pepper and 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 to 2 tablespoons oil until hot but not smoking. Stir in the bell pepper and cook until starting to soften, 1 to 2 minutes. Add the shrimp and marinade and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Remove from the heat. 


Transfer the sweet potato mash and shrimp to individual plates. Garnish the potatoes with the sesame seeds and serve.

Kids Can!
  • Combine the sweet potatoes and water in the pot.
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Garnish with the sesame seeds.