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.

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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 paleo 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 tail-on 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)

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. 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. 

2

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.

3

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. 

Serve

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.