Shrimp & Sweet Potatoes

Happy Monday, friends! I’ve escaped to the beach for the week and it has been the best decision I’ve made in a while. I absolutely adore the beach, it’s always been my happy place, and spending time here this week is amazing. I’m doing basically what I always do at home, just with a view of the ocean, so it’s basically 1000% better.

Part of the norm is meal prep and I’ve done one here as well! I’ll be working for a few days this week and this way I don’t have to cook or eat out for every single meal. I wanted to make something beach-y so I decided on shrimp! They aren’t usually my fav and I’ve actually never cooked shrimp before, but I branched out and they turned out alright. Somehow I wasn’t prepared to peel and de-vein them, so that was fun to figure out, but in the end it all went well!

I wanted to keep it easy, so this one is pretty straightforward. Let’s take a look at these components:

  • the shrimp – so quick and easy, once they’re peeled and de-veined! Use whatever spice mix makes you happy
  • the sweet potatoes – always my fav! I had maple syrup here so I added some of that to the sliced sweet potatoes and they’re so tasty
  • the salad – my usual bagged salad kit, such a great way to get some extra veggies in and the perfect complement to the meal

That’s it! I kept it simple to save all of my cooking energy for making pasta tonight! Something else that I’ve never done and I’m so pumped to try.

Shrimp & Sweet Potatoes
makes 5 servings


for the potatoes

  • 2-3 large sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp salt

for the shrimp

  • 1 lb shrimp
  • 2-3 tbsp olive oil
  • 2-3 tbsp spice mix of choice

  • bagged salad kit, for serving, optional

How to do it

  1. prep: preheat the oven to 425*. slice the sweet potatoes into 1/3″ coins, and cut into quarters if they’re really large
  2. bake the potatoes: combine the sliced sweet potatoes, olive oil, maple syrup, and salt in a large bowl and mix to combine. spread out on a sheet pan and bake for 25-30 minutes until soft when poked with a fork and with crispy bits on the bottom and edges
  3. prep the shrimp: peel and devein the shrimp. place in a large bowl and mix well with the seasoning mix
  4. cook the shrimp: heat the olive oil in a large pan over medium heat. working in batches, cook the shrimp for 3-4 minutes per side until opaque
  5. enjoy: if using for meal prep, store the shrimp and potatoes in airtight containers once completely cool. reheat in the microwave or on the stove top and serve with salad

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