Roasted Shrimp with Sweet Potato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent garlic-herb roasted shrimp paired with caramelized sweet potato cubes, finished with a drizzle of sriracha-honey glaze for a perfect balance of sweet, savory, and spicy.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2 mediumsweet potato(cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 1 largered bell pepper(diced)
- 2 teaspoonsfresh thyme(dried works too)
- 1 teaspoonpaprika(smoked)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonshoney
- 1 tablespoonsriracha sauce
- 1 tablespoonlime juice(fresh)
Detail level
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
Tip: A hot oven ensures the sweet potatoes caramelize while shrimp stays tender.
- 2
Toss sweet potato cubes with 2 tablespoons of olive oil, salt, pepper, and half the minced garlic. Spread evenly on the baking sheet and roast for 12 minutes.
Tip: Starting the sweet potatoes first gives them a head start to cook through properly.
- 3
Meanwhile, combine remaining olive oil, garlic, thyme, and paprika in a bowl. Add shrimp and red bell pepper, tossing gently to coat evenly.
Tip: Don't overwork the shrimp or it may break apart during cooking.
- 4
Remove baking sheet from oven and add the shrimp and bell pepper mixture to the partially cooked sweet potatoes. Arrange in a single layer.
Tip: Keeping everything in one layer ensures even roasting and prevents steaming.
- 5
Return to oven and roast for 10-12 minutes, until shrimp is pink and opaque throughout and sweet potatoes are tender with caramelized edges.
Tip: Shrimp cooks quickly, so watch carefully to avoid overcooking.
- 6
While roasting, whisk together honey, sriracha, and lime juice in a small bowl until smooth.
Tip: This glaze adds a sweet-spicy finish that brings all flavors together.
- 7
Remove from oven and drizzle the honey-sriracha glaze evenly over the roasted shrimp and sweet potatoes. Toss gently to coat and serve immediately.
Tip: Add the glaze at the end to keep it from burning and maintain its vibrant color.
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