Shrimp Stuffed Sweet Potatoes
Ever get ready to head to the grocery store and it starts pouring down rain? Yesterday’s storm quickly changed my plans of shopping and had me scrambling for what to make for dinner.
I love typing in a few ingredients into Google and seeing what I can make with what I have on hand. And this time, I was not disappointed.
You guys.. I found a shrimp stuffed sweet potato recipe that just knocked my socks off! I’m seriously shocked at how good it was!!
For real, try this.
- 3 large sweet potatoes
- 1.5 Tbsp olive oil
- 1 lb shrimp, peeled, diced
- 1 cup spinach
- 1 clove garlic, crushed
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon (optional)
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup sour cream (or Greek yogurt)
- 3/4 cup Monterey Jack cheese, grated
Preheat the oven to 400 degrees F.
Poke holes in the potatoes with a fork. Lighty brush oil on the outside of the potatoes then wrap loosely in foil. Bake until tender, about 40 minutes. Let cool slightly, and then slice each potato in half.
In a small bowl, add sea salt, black pepper, cinnamon, and cayenne pepper. Mix spices well.
Heat the remaining olive oil in a pan on low heat and saute the shrimp, spinach, garlic, spice mixture. Cook until the spinach is wilted and the shrimp is pink. Remove from the heat and set aside.
Gently scoop out the potato and place in a bowl. Mix together the potatoes, sour cream, half of the Monterey Jack cheese and a pinch of salt and pepper by hand. Fold in the shrimp and spinach.
Gently stuff the mixture back into the potato shells, making sure not to break them. Sprinkle each potato with the remaining cheese. Bake until browned on top, about 20 minutes.
I made a few tweaks (based on what I had on hand) to the original recipes as noted here:
- The original recipe called for sour cream, not Greek yogurt.
- I cut the salt and black pepper in half. The original called for 1/2 tsp. sea salt & 1/2 tsp. black pepper.
- I added the cinnamon and cayenne pepper.
I used a Mexican blend of cheese.
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