Honey-Chipotle Shrimp over Baked Sweet Potatoes
with taco toppings
- Shrimp, peeled and deveined - 1 lb
- Sweet potatoes, medium - 4 , halved lengthwise
- Honey - 1 Tbsp
- Adobo sauce - 2 tsp (from a can of chipotles in adobo)
- Paprika - 1 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Radishes - 6 , julienned
- Limes - 1 , wedges
- Lettuce, romaine - 1 heart , chopped
- Cilantro leaves - 1/4 cup
- Avocados - 1 , sliced
- Foil - for roasting
- Oil, cooking - 1 Tbsp
Shrimp - (If prepping right before cooking, get oven heating before continuing with prep.) Defrost shrimp.
Potatoes - Wash and scrub potatoes. (Can be done up to 5 days ahead)
Make honey- adobo sauce - Combine together honey, adobo sauce, paprika, cumin, and salt. (Can be done up to 5 days ahead)
Radishes - Prep as directed. Soak in cool water if prepping ahead. (Can be done up to 2 days ahead)
Limes / Romaine / Cilantro / Avocados - Prep as directed.
Heat oven to 425F / 218C. Line a sheet pan with foil.
Slice potatoes in half lengthwise and rub on all sides with some oil. Place potatoes cut-side down on sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.
When potatoes are nearly finished cooking, heat a skillet with oil over medium heat. When oil is shimmering, add shrimp and saute for 1 to 2 minutes to start cooking. Pour honey-adobo sauce over top and saute everything together until shrimp is coated, 2 to 3 minutes more.
Squeeze a few of the lime wedges over the shrimp.
Set out toppings - shrimp, romaine, avocados, cilantro, radishes, and remaining lime wedges.
Gently mash sweet potatoes with a fork. Have everyone top their sweet potatoes at the table and enjoy!