Photo of Seared shrimp with roasted sweet potatoes & peppers by WW

Seared shrimp with roasted sweet potatoes & peppers

Points® value
Total Time
45 min
15 min
30 min
This Caribbean-inspired meal offers a plate full of vivid colours and delicious flavours. Our trick to perfect seared shrimp is to coat it with a little sugar first; the sugar will caramelize quickly in the pan so that you don’t inadvertently overcook the shrimp as you try to achieve a good sear. Roasted mini peppers are just as fun (and tasty!) to eat as blistered shishitos, with a more family-friendly sweetness.


Cooking spray

4 spray(s)

Sweet potato

1¼ pound(s), cut lengthwise into 1-inch-wide wedges

Olive oil

5 tsp(s), divided

Kosher salt

½ tsp(s), divided

Black pepper

½ tsp(s), divided

Sweet mini baby bell peppers

24 pepper(s)


½ cup(s), finely chopped

Pico de gallo

¼ cup(s)


1 tbsp(s), chopped, optional

Uncooked shrimp

1¼ pound(s), large or extra-large, peeled and deveined


1 tsp(s)

Ground cumin

1 tsp(s)


  1. Preheat the oven to 450°F. Coat a large sheet pan with cooking spray. Add the sweet potatoes to the pan. Drizzle the potatoes with 1 tbsp oil and sprinkle with ¼ tsp each salt and black pepper; toss to coat. Arrange the potatoes in a single layer on the pan. Roast for 15 minutes.
  2. After 15 minutes, remove the pan from the oven (leave the oven on). Turn the potato wedges over and move them to one side of the pan. Add the mini peppers to the other side of the pan and coat the peppers with cooking spray; sprinkle with the remaining ¼ tsp each salt and black pepper. Roast until the potatoes are tender and the peppers begin to wilt, 12 to 15 minutes.
  3. Meanwhile, in a small bowl, stir together the pineapple, pico de gallo, and cilantro, if using.
  4. In a medium bowl, stir together the shrimp, sugar, cumin, and remaining 2 tsp oil. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the shrimp to the pan in a single layer. Cook until seared and just cooked through, 1 ½ to 2 minutes per side. Serve the shrimp with the salsa, sweet potatoes, and peppers.
  5. Serving size: 1/4 of the shrimp, sweet potatoes, peppers, and salsa