Spicy Shrimp Sweet Potato Boats with Avocado Crema

• Gluten free
• Paleo

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 tsp Garlic, granulated
  • 2 Sweet potatoes, large

• Canned Goods

  • 1 tbsp Coconut milk, full-fat

• Condiments

  • 1/4 tsp Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Dash Black pepper, freshly ground
  • 1 tbsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Pink sea salt, fine
  • 1 Dash Pink sea salt, fine

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on lexiscleankitchen.com

Description

Ingredients

• 1 lb. shrimp, detailed and devined
• 1 tbsp extra-virgin olive oil (Code LEXI for 10% off)
• 1 tbsp chili powder
• 1 tsp granulated garlic
• 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp fine pink sea salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp cayenne pepper
• 1 avocado
• 1 tbsp full-fat coconut milk, other nut milks may work
• 1/4 tsp fresh lime juice
• Dash fine pink sea salt
• Dash freshly ground black pepper
• 2 large sweet potatoes*
• Cilantro for garnish

Directions

• Preheat your oven to 375 degrees Wash your sweet potatoes and poke holes in them with a fork Place in the oven and bake for 50-60 minutes, or until fork tender Once cooked, remove and let cool Once cooled, slice down the middle and scoop out the center leaving a medium size layer of flesh inside with the peel so the sweet potatoes can stand up on their own In a bowl combine shrimp spices and toss shrimp with oil and spice blend Heat a skillet with 1 tbsp oil over medium heat and add shrimp Cook shrimp until opaque and set aside Combine all avocado crema ingredients in your high-speed blender and blend until smooth Place shrimp in sweet potato, top with crema, garnish with cilantro, and serve!