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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

Serve

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.