Mexican Sweet Potato and Tomato Grilled Shrimp Bowls
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Yield: 4servings for appetizer, 2 for meal
prep time: 30 minutesmins
cook time: 55 minutesmins
total time: 1 hourhr25 minutesmins
This Mexican Grilled Shrimp Bowl recipe is packed with flavor from hearty sweet potatoes, bright tomatoes, and tender grilled shrimp. Enjoy as a smaller appetizer or a full-on meal, perfect for Cinco de Mayo or any backyard gathering!
Ingredients
for the grilled shrimp:
8raw jumbo shrimp21 to 25 per pound, peeled and deveined
2T.freshly squeezed naval orange juice
zest from 1 naval orange
½T.olive oil
½T.brown sugar
¼tsp.smoked paprika
¼tsp.chili powder
¼tsp.garlic powder
¼tsp.cumin
¼tsp.kosher salt
⅛tsp.black pepper
for the sweet potato and tomato bowls:
2c.peeled and cubed sweet potatoes3/8″ to 1/2″ in size
½T.+ 1 tsp. olive oildivided
¾tsp.kosher saltdivided
½tsp.black pepperdivided
¼tsp.smoked paprika
½tsp.cumin
1can14.5 ounce Red Gold® Petite Diced Tomatoes with Green Chilies, drained
chopped cilantro
tortilla chips
sour cream
guacamole
Instructions
for the grilled shrimp:
Place shrimp in a wide shallow bowl or small zip-lock baggie and set aside. If using wood skewers, soak them in water now.
In a small bowl, whisk together orange juice, orange zest (I love this zester!), olive oil, brown sugar, smoked paprika, chili powder, garlic powder, cumin, salt, and black pepper to create the marinade. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 1 to 2 hours. Then thread shrimp onto skewers and discard marinade.
Heat grill or grill pan to medium-high to high heat. Make sure grates are clean, and then oil them well. Set shrimp skewers on grates and grill for about 3 minutes per side, or just until shrimp are no longer translucent and have some nice char. Remove to plate.
for the sweet potato and tomato bowls:
While the shrimp are marinating, preheat oven to 400°F.
Place sweet potatoes on rimmed baking sheet. Drizzle with 1/2 tablespoon of the olive oil and toss to coat evenly. If you need to use a bit more olive oil, go ahead. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Toss again. Roast for 20 minutes and then stir. Roast for another 20 minutes, or just until sweet potatoes are nicely softened. Remove from oven and set aside.
In a medium skillet over medium-high heat, heat remaining 1 teaspoon of olive oil. Add smoked paprika, cumin, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir to combine. Sauté for 3 minutes, stirring a couple times. Add diced tomatoes and turn down heat to medium. Simmer for 5 minutes, until thickened a bit. Fold in roasted sweet potatoes and heat for 1 minute. Divide mixture between 4 small bowls for appetizer sized portions, or 2 bowls for meal sized portions. Add 2 grilled shrimp to each smaller bowl or 4 grilled shrimp to each larger bowl. Sprinkle with chopped cilantro. Serve with your favorite tortilla chips for scooping, along with sour cream and guacamole.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.