Garlic Lime Shrimp & Roasted Sweet Potatoes
Introduction
Garlic Lime Shrimp & Roasted Sweet Potatoes is a bright and flavorful dish that combines the sweetness of roasted sweet potatoes with zesty shrimp. This meal is not only delicious but also healthy, making it a great choice for lunch or dinner. Enjoy it with vibrant colors and fresh flavors that excite your taste buds.
Why Make This Recipe
This recipe is a perfect balance of protein, carbs, and veggies. The shrimp is packed with protein, while the sweet potatoes provide healthy carbohydrates. The addition of green beans and zucchini makes this dish even more nutritious. Plus, the cilantro lime yogurt dressing adds a refreshing touch that brings all the flavors together. It’s a quick meal that can be prepared in under an hour, making it ideal for busy evenings.
How to Make Garlic Lime Shrimp & Roasted Sweet Potatoes
ANNONCE
To make Garlic Lime Shrimp & Roasted Sweet Potatoes, you’ll sauté the shrimp with garlic, lime juice, and paprika for a burst of flavor. Meanwhile, sweet potatoes and zucchini are roasted until tender, while fresh green beans are steamed to keep their crunch. Finally, soft-boil some eggs to add creaminess to the dish, and drizzle everything with a cilantro lime yogurt dressing.
Ingredients
- Shrimp
- Garlic
- Lime
- Paprika
- Sweet potatoes
- Zucchini
- Green beans
- Eggs
- Cilantro lime yogurt dressing
Directions
- Start by preheating your oven to 400°F (200°C).
- Peel and chop the sweet potatoes and zucchini. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes or until tender.
- While the vegetables are roasting, heat a skillet over medium heat. Add minced garlic and cook for a minute before adding the shrimp.
- Squeeze fresh lime juice over the shrimp and sprinkle with paprika. Cook until the shrimp turn pink and are fully cooked. This usually takes about 5-7 minutes.
- In another pot, bring water to a boil to soft-boil the eggs. Cook for about 6-7 minutes, then transfer the eggs to an ice bath to stop the cooking process.
- Steam the green beans until bright green and tender, about 4-5 minutes.
- Once everything is cooked, plate the roasted sweet potatoes and zucchini, add the shrimp, green beans, and cut the soft-boiled eggs in half on top.
- Drizzle with cilantro lime yogurt dressing to finish the dish.
How to Serve Garlic Lime Shrimp & Roasted Sweet Potatoes
Serve Garlic Lime Shrimp & Roasted Sweet Potatoes warm on a large platter. This dish looks great when arranged neatly, allowing the colors of the vegetables and shrimp to shine. Enjoy it as a standalone meal or alongside a fresh green salad for extra crunch.
How to Store Garlic Lime Shrimp & Roasted Sweet Potatoes
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat the dish in the microwave or on the stovetop until warmed through.
Tips to Make Garlic Lime Shrimp & Roasted Sweet Potatoes
- For extra flavor, marinate the shrimp in lime juice, garlic, and paprika for 15-30 minutes before cooking.
- Adjust the seasoning to your taste. Add more lime or paprika if you prefer a spicier kick!
- Use fresh cilantro in place of cilantro in the dressing for a fresh touch.
Variation
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You can swap out the shrimp for chicken or tofu for a different protein option. Additionally, you can add other vegetables such as bell peppers or asparagus based on your preference.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the sweet potatoes and veggies in advance and store them in the fridge. Cook the shrimp just before serving for the best texture.
2. What can I substitute for cilantro lime yogurt dressing?
You can use any yogurt dressing you like or make a simple lime vinaigrette with olive oil and lime juice.
ANNONCE
3. Can I freeze Garlic Lime Shrimp & Roasted Sweet Potatoes?
While the sweet potatoes can be frozen, shrimp is best eaten fresh. If you freeze the dish, the texture may change when reheated. It’s best enjoyed fresh!
