Name: Chili Shrimp with Roasted Sweet Potato and Avocado Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.75 cup sweet potato; 0.5 tbsp olive oil; 1 cup shredded cabbage mix; 0.13 whole avocado; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Chili Shrimp with Roasted Sweet Potato and Avocado Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chili Shrimp with Roasted Sweet Potato and Avocado Slaw

Pan-seared chili shrimp served over crispy roasted sweet potatoes and a zesty avocado slaw that adds a creamy, refreshing crunch to every bite.

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NUTRITION

Protein

50.6g

Fat

13.8g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.75 cup sweet potato

0.5 tbsp olive oil

1 cup shredded cabbage mix

0.13 whole avocado

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 20-25 minutes until tender and caramelized.
3
While the potatoes roast, prepare the slaw by mashing the avocado with lime juice in a medium bowl until smooth.
4
Fold the shredded cabbage mix and chopped cilantro into the avocado mixture until well combined and set aside.
5
Pat the shrimp dry and season thoroughly with chili powder, garlic powder, and the remaining salt and pepper.
6
Heat the remaining olive oil in a large skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until they are pink and opaque.
7
Arrange the roasted sweet potatoes on a plate, top with the chili-seasoned shrimp, and serve the cool avocado slaw on the side.