Cajun Shrimp & Avocado Stuffed Sweet Potatoes
Prep Time
15
min
Cook Time
50
min
Servings
4
Difficulty
Easy
Ingredients
This is some text inside of a div block.
Sweet Potatoes
Shrimp
Olive Oil
Avocado
Lime Juice
Cilantro
Directions
  • Roast the potatoes (45–50 min)
    • Preheat oven to 400 °F / 205 °C.
    • Scrub 4 medium sweet potatoes and pierce each several times with a fork.
    • Rub skins lightly with 1 Tbsp olive oil and place on a parchment-lined sheet pan.
    • Roast 45–50 min, turning once, until a knife slides through the center easily.
  • Season & sauté the shrimp (6 min total)
    • Pat dry 1 lb large shrimp.
    • Toss with 1 Tbsp Cajun seasoning, 1 Tbsp olive oil, and a pinch of salt.
    • Heat a skillet over medium-high; cook shrimp 2–3 min per side until pink and opaque. Transfer to plate.
  • Make the avocado-lime topping (3 min)
    • In a bowl combine:
      • 1 ripe avocado, diced
      • 2 Tbsp fresh lime juice
      • 2 Tbsp chopped cilantro
      • Pinch of salt & pepper
    • Gently fold to coat avocado without mashing.
  • Assemble & serve (5 min)
    • Split each roasted potato lengthwise; use a fork to fluff the flesh.
    • Divide Cajun shrimp among the potatoes, then top generously with the avocado mixture.
    • Garnish with extra cilantro and a squeeze of lime. Serve hot.
    • You Might Also Like
    Lemon Butter Seared Salmon
    Truffle Mashed Potatoes
    Chocolate Lava Cake
    Garlic Butter Steak Bites
    Espresso Martini
    Baked Brie with Honey & Walnuts