Sheet pan coconut shrimp and sweet potatoes

February 4, 2024

Cubes of sweet potatoes and plump pink shrimp - both coated in spicy ginger-spiked coconut milk - share a sheet pan in this easy, deeply flavored one-pan meal. The sweet potato is added to the pan first, and roasted until just tender. Then, shrimp is scattered on top, and the whole pan is run under the broiler. The brief, intense heat allows the shrimp to cook through but stay succulent and the coconut milk-bathed sweet potatoes to caramelize at their edges. Scallions, cilantro and lime juice add a jolt of brightness right at the end.

Yield: 3 servings

Ingredients
  • 500 g shrimp
  • 1 sweet potato chopped into cubes
  • 200 ml unsweetened coconut milk, preferably full-fat
  • 1 tsp Sriracha (or chilli sauce), plus more for serving
  • 2 garlic cloves, finely chopped
  • 1.5 inch fresh ginger (same amount as garlic), finely chopped
  • 1 bunch scallions, green and white parts thinly sliced and separated
  • 0.5 tsp red-pepper flakes
  • 1 tsp salt + more for sprinkling
  • 2 tsp coriander chopped (about half of garlic + ginger mixture)
  • 1 lime
  • Olive oil for drizzling
Preparation
  1. Heat oven to 400 degrees. Line a sheet tray with parchment paper or a nonstick liner.
  2. In a medium bowl, whisk together coconut milk, Sriracha, garlic, ginger, sliced scallion whites, red-pepper flakes, salt and coriander.
  3. Chop lime in half and squeeze juice into mixture.
  4. Put shrimp in another medium bowl. Pour half of the coconut mixture over shrimp and stir to combine. Let marinate in the fridge while the sweet potatoes roast.
  5. Meanwhile, add the sweet potato cubes to the bowl with the remaining coconut mixture and toss to combine. Evenly spread potatoes on the prepared sheet tray, pouring all of the liquid from the bowl over them. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes, tossing a couple of times while roasting, until the sweet potatoes are tender.
  6. Remove pan from oven and heat broiler to high. Spread shrimp evenly on top of the sweet potatoes and pour in any liquid from the bowl. Drizzle shrimp with olive oil and sprinkle with salt. Broil on high for 5 to 7 minutes, or until the shrimp are pink and just beginning to curl, and the sweet potatoes are charred in spots, rotating the pan after 3 minutes.
  7. To serve, squeeze the juice of the reserved lime on top and sprinkle with sliced scallion greens. Drizzle with more Sriracha sauce.
Notes

The main issue to be aware of is too much juice leading to potatoes becoming soggy and shrimp not roasting/getting overcooked. Ideally, cut the potatoes a bit thicker and maybe add shrimp right after 20 mins? Maybe also don't pour all the liquid over?

The half lime at the end is dope as well as the green scallions.

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