NUTRITION

SERVINGS

INGREDIENTS

7 oz Large Shrimp, peeled and deveined

150g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

2 cups Fresh Arugula

2 cloves Garlic, minced

1 tbsp Lemon Juice

Pinch of Smoked Paprika, Sea Salt, and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil, smoked paprika, salt, and pepper directly on the sheet pan.

• 3

  Spread the potatoes in a single layer and roast for 15-20 minutes until they begin to soften and brown.

• 4

  While potatoes roast, in a small bowl, toss the shrimp with the remaining olive oil, minced garlic, and a pinch of salt.

• 5

  Remove the pan from the oven, push the potatoes to one side, and add the shrimp to the other side in a single layer.

• 6

  Return the pan to the oven and roast for an additional 6-8 minutes until the shrimp are opaque and pink.

• 7

  Remove from the oven and drizzle the lemon juice over the shrimp and potatoes.

• 8

  Serve the warm shrimp and potatoes over a bed of fresh arugula, allowing the greens to slightly wilt from the heat.