Ingredients Seafood 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 New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. 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