Spicy Shrimp and Sweet Potato Wedges
A deliciously spicy, high-protein meal featuring roasted sweet potato wedges and flavorful shrimp, perfect for a quick and satisfying dinner.
5 min
Prep
20 min
Cook
4
Serves
400
Calories
Macros · per serving
34g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 800 g shrimp
- 800 g sweet potato
- 4 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- salt — to taste
- black pepper — to taste
- 2 clove garlic
- 1 lemon
- 2 tbsp parsley
Instructions
- 1
Preheat the oven to 220°C (430°F).
- 2
Peel and cut the sweet potatoes into wedges. Place them on a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with 1 tsp paprika, salt, and pepper, and toss to coat evenly.
- 3
Roast sweet potato wedges in the preheated oven for about 15 minutes, until tender and slightly crispy.
- 4
Meanwhile, in a bowl, combine shrimp with the remaining 2 tbsp olive oil, 1 tsp paprika, cumin, chili powder, minced garlic, salt, and pepper. Toss to coat the shrimp evenly.
- 5
After the wedges have roasted for 15 minutes, remove the baking sheet from the oven and add the seasoned shrimp. Spread them out in a single layer.
- 6
Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until shrimp are opaque and cooked through.
- 7
Remove from the oven, squeeze lemon juice over the shrimp and sweet potato wedges, and garnish with chopped parsley before serving.
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