NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium sweet potato

1 tbsp olive oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup mango

2 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them with 0.5 tbsp of olive oil and half of the chili powder, sea salt, and black pepper.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, prepare the salsa by combining the diced mango, finely diced red onion, chopped fresh cilantro, and lime juice in a small bowl.

• 5

  Pat the shrimp dry with paper towels and season them evenly with the remaining chili powder, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat until shimmering.

• 7

  Add the shrimp to the skillet in a single layer and sear for 2-3 minutes per side until they are pink, opaque, and slightly charred.

• 8

  Divide the roasted sweet potatoes between plates, top with the pan-seared shrimp, and finish with a generous scoop of the fresh mango salsa.