Roasted Shrimp with Sweet Potato

Instructions

1. 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. 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. 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. 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. 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. 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. 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.