Ingredients Seafood Shellfish Shrimp Curried Shrimp and Sweet Potato Stir-Fry 3.0 (1) 1 Review 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 By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Published on October 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo © Phoebe Lapine Total Time: 15 mins Yield: 4 Ingredients 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 Directions 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. Serve With Jasmine rice. Rate it Print