Curried Shrimp and Sweet Potato Stir-Fry

This easy and healthy shrimp stir-fry comes together in less than 20 minutes and tastes delicious over simple jasmine rice.

  • Total Time:
  • Servings: 4
KEY: Dinner, Fast, Asian, Stir-Frying, Gluten-Free, Healthy

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  • 1 pound sweet potatoes, peeled and cut into a 1-inch dice
  • 2 tablespoons coconut oil
  • 1 medium red onion, halved and thinly sliced
  • 1 bunch scallions, cut into 1-inch pieces
  • One 1-inch piece of ginger, minced
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon red curry paste
  • 1 pound large peeled and deveined shrimp, tails on
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 cup peanuts, for garnish
  • 1/4 cup cilantro or mint leaves, for garnish

How to make this recipe

  1. In a large wok, cover the sweet potatoes with water until submerged. Bring to a boil over high heat and simmer until barely tender, 5 minutes. Drain, reserving 1/4 cup cooking liquid, and set aside.
  2. Pat the wok dry and heat the oil. Stir-fry the onion and scallions until beginning to brown, 4 minutes. Add the ginger, garlic and curry paste. Cook 1 minute more. Stir in the shrimp and stir-fry until pink and curled, 3 minutes. Add the sweet potatoes, reserved liquid, lime juice and 1/2 teaspoon salt. Cook until the sauce has reduced slightly and the sweet potatoes are fork-tender, 3 minutes. Garnish with the peanuts and herbs.

Serve With

Jasmine rice.

Contributed By Photo Photo © Phoebe Lapine Published September 2014

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1034218 recipes/curried-shrimp-and-sweet-potato-stir-fry 2015-10-02 Phoebe Lapine weeknight-dinner|fast|asian|stir-frying|gluten-free|healthy|4 september-2014 recipes,curried-shrimp-and-sweet-potato-stir-fry 1034218