This easy and healthy shrimp stir-fry comes together in less than 20 minutes and tastes delicious over simple jasmine rice.
Slideshow:More Shrimp Recipes
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 It
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.
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.
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