Description
Spicy Cajun shrimp served on roasted sweet potato rounds with a zesty lime cream. A bold and colorful appetizer that’s both gluten-free and crowd-pleasing.
Ingredients
Scale
- 2 medium sweet potatoes, sliced into 1/4-inch thick rounds
- 2 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with 1 tbsp olive oil, salt, and pepper. Arrange in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.
- While sweet potatoes bake, toss shrimp with Cajun seasoning, garlic powder, and 1 tbsp olive oil.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, or until pink and opaque. Remove from heat.
- In a small bowl, mix sour cream (or yogurt) with lime juice and zest to make the lime cream sauce.
- Top each sweet potato round with one shrimp, a small dollop of lime cream, and a sprinkle of chopped cilantro.
- Serve immediately while warm.
Notes
- Use precooked shrimp to save time—just season and warm through.
- Add avocado slices for extra creaminess.
- Can be served at room temperature, but best warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking and Sautéing
- Cuisine: Cajun-inspired
Nutrition
- Serving Size: 2 bites
- Calories: 130
- Sugar: 3g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg