Shrimp and Sweet Potato Stir Fry
Shrimp and Sweet Potato Stir Fry
Because the Gulf Coast is so similar to the Mekong Delta, the foods and flavors of Vietnam find an especially welcome place in our Louisiana’s culinary diversity. This week’s dish of shrimp and sweet potato stir-fry, paired with a light salad, feels like spring.
Easy, fast, and delicious, a few simple ingredients come together to make supper super. Shrimp and sweet potatoes, a quick seasoning that doubles as salad dressing and some fresh greens. You're welcome! Only 10g of carbs, so you can have some sweet potato and still go keto!
Shrimp and Sweet Potato Stir Fry
Ingredients
1 medium sweet potatoes peeled and shredded
1 tsp salt
1 lb shrimp peeled, deveined and finely chopped
3 tbsp fish sauce
1/3 cup lime juice
1 1/2 tbsp Swerve or other granulated sugar substitute
4 tbsp coconut oil or ghee
1 small butter or Boston lettuce
1 small carrot peeled and shredded
1 half cucumber peeled and thinly sliced
2 medium radishes trimmed and sliced thin
1 jalapeño pepper thinly slied
1/2 cup cilantro minced
Instructions
Add shredded sweet potatoes and salt to large bowl. Knead the mixture for about 2 minutes to break down the fibers. (This allows the sweet potatoes and shrimp to cook at the same rate.) Add the shrimp.
In a small bowl, combine the fish sauce, lime juice and sugar, mixing well. Add half to the shrimp and sweet potatoes, mixing well. Reserve the remaining dressing for the salad. In a bowl or on a platter, arrange lettuce, carrots, cucumbers, radishes and jalapeños.
In a 12-inch skillet, add the oil or ghee over medium high heat. Add the shrimp mixture, stirring and breaking it up so it cooks evenly. Cook for about 5 minutes. Taste for doneness and continue to cook until it's to your liking. The shrimp are done when they are no longer translucent and have turned pink. (Don't overcook). Taste for seasoning adding a bit more dressing if you want.
Drizzle the remaining dressing on the salad ingredients. Plate the shrimp and sweet potatoes and serve.
NOTE: If fish sauce isn't your jam, you can substitute the same amount of coconut aminos or tamari sauce. And instead of lime juice, use ⅓ cup of tangerine juice.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 min
Servings: 4
Per serving: 252 calories, 15g fat, 24g protein, 10g carbohydrate
