Seared shrimp with roasted sweet potatoes & peppers
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This Caribbean-inspired meal offers a plate full of vivid colors and delicious flavors. 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.
Ingredients
Cooking spray
4 spray(s)
Sweet potato(es)
1.25 pound(s)
Olive oil
5 tsp
Kosher salt
0.5 tsp
Black pepper
0.5 tsp
Sweet mini baby bell pepper(s)
24 item(s)
Pineapple
0.5 cup(s)
Pico de gallo
0.25 cup(s)
Cilantro
1 Tbsp
Uncooked shrimp
1.25 pound(s)
Sugar
1 tsp
Ground cumin
1 tsp
Instructions
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
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