Grilled Shrimp with Sweet Potato and Cilantro-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and impresses everyone at the table. Grilled shrimp with sweet potato and cilantro lime glaze combines succulent seafood with naturally sweet roasted potatoes and a bright, zesty sauce that ties everything together beautifully. Sweet potatoes are packed with vitamin A, which is fantastic for your skin and eyes, and they add such a lovely caramelized sweetness to balance the citrusy glaze. Best of all, this meal is incredibly simple to prepare and comes in at a reasonable cost compared to other protein options. You'll have dinner ready in about 45 minutes total.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 4 tablespoonsolive oil
- 3 tablespoonslime juice(fresh)
- 237 mlfresh cilantro(chopped)
- 4garlic cloves(minced)
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonshoney
- 1 teaspoonlime zest
- 2scallions(sliced thin for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. If using charcoal, arrange coals for direct heat cooking.
Tip: Oil your grill grates with a paper towel dipped in oil to prevent sticking.
- 2
Toss the sweet potato wedges with 2 tablespoons of olive oil, salt, and pepper. Arrange them directly on the grill grates and cook for 12-15 minutes, turning every 3-4 minutes, until golden and tender.
Tip: Cut wedges to uniform size so they cook evenly.
- 3
While the sweet potatoes cook, prepare the shrimp by combining them with minced garlic, red chili flakes, salt, and pepper in a bowl. Drizzle with remaining 2 tablespoons of olive oil and toss well.
Tip: Don't marinate longer than 10 minutes or the lime juice will begin to cook the shrimp.
- 4
Prepare the cilantro-lime glaze by whisking together 3 tablespoons fresh lime juice, honey, lime zest, and chopped cilantro in a small bowl. Set aside.
Tip: Make this glaze while the potatoes are finishing for maximum freshness.
- 5
Once the sweet potatoes are nearly done, transfer them to a clean plate. Increase grill temperature slightly if needed, then arrange shrimp on the grill in a single layer.
Tip: Shrimp cooks very quickly, so have everything ready before adding them to the grill.
- 6
Grill the shrimp for 2-3 minutes per side until they turn pink and opaque throughout. Do not overcook or they will become rubbery.
Tip: You'll know they're done when the internal curve straightens and the texture firms up.
- 7
Transfer the cooked shrimp to a serving platter and immediately drizzle with the cilantro-lime glaze, tossing gently to coat evenly.
Tip: The warm shrimp will meld with the glaze flavors beautifully.
- 8
Arrange the grilled sweet potato wedges around the shrimp and garnish with sliced scallions and any remaining cilantro before serving.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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