NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 cup Sweet potato

1 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.25 cup Red onion

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 cup Fresh baby spinach

1 tbsp Fresh parsley

PREPARATION

• 1

  Peel and cube the sweet potato into small, half-inch pieces to ensure even and quick cooking.

• 2

  Heat the olive oil in a large cast-iron or non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Stir in the diced red bell pepper and red onion, sautéing for another 3-4 minutes until the vegetables soften.

• 5

  Push the vegetables to the side of the pan and add the shrimp and minced garlic to the center.

• 6

  Season the entire skillet with sea salt, black pepper, and smoked paprika.

• 7

  Cook the shrimp for 2 minutes per side until they are pink and opaque, then toss everything together.

• 8

  Add the fresh baby spinach and stir for 1 minute until just wilted.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving.