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Before you jump to Spicy Shrimp Sweet Potato Boat and Avocado Crema recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Opting to eat healthily offers many benefits and is becoming a more popular way of living. The overall economy is affected by the number of men and women who suffer from diseases such as hypertension, which is directly related to poor eating habits. While we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. People typically assume that healthy diets call for a lot of work and will significantly change the way they live and eat. It is possible, however, to make a few minor changes that can start to make a good impact on our daily eating habits.
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As you can see, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to spicy shrimp sweet potato boat and avocado crema recipe. You can cook spicy shrimp sweet potato boat and avocado crema using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Spicy Shrimp Sweet Potato Boat and Avocado Crema:
- You need 1/2 lb. shrimp, peeled - I usually buy shrimp frozen, raw, deveined, with the tails still on. Thaw in a strainer under cool water, remove the tails, and spread out over paper towels to pat dry
- You need 1 Tbsp olive oil
- Provide 1 Tbsp chili flakes
- Take 1 tsp garlic powder
- Use 1 tsp sea salt
- You need 1/4 tsp black pepper
- You need 1 avocado
- Prepare 1 Tbsp coconut milk (any other milk may work)
- Use 1/4 tsp fresh lime juice
- Get 2 medium sweet potatoes
- Get 3/4 cup Cilantro, chopped and divided
- Provide Lime wedges to garnish
Instructions to make Spicy Shrimp Sweet Potato Boat and Avocado Crema:
- Preheat oven to 375 degrees. Wash sweet potatoes, cut them into halves and place on a baking tray. Brush with a bit of oil, season with salt and pepper then roast in the oven for about 30-40 minutes.
- If you are short on time, skip step 1, poke the potatoes with a fork a few times and microwave for 10-15 minutes, until tender.
- Once cooked, remove and allow to cool a bit. Then gently scoop out the center leaving a medium size layer of flesh inside.
- Meanwhile; make the avocado cream. In a food processor, combine avocado with milk, lime juice, 1/2 cup cilantro, a pinch of salt and pulse until very smooth.
- Heat a large skillet with 1 tbsp of oil over medium heat and add shrimp, garlic, chilli flakes and a pinch of salt.
- Cook the shrimp on both sides until opaque, about 3-4 minutes.
- To assemble, place the shrimp in the sweet potato boats, top with avocado cream, garnish with remaining cilantro and serve!
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