Sheet Pan Coconut Shrimp & Sweet Potatoes

I'm talking coconut cream

This recipe is everything I’m looking for when I add new recipes to Lemon Egg. I have 4 criteria: complete meals (all 3 macros + veggies), super tasty, kid-friendly, and 45 minutes or less from start to finish.

This recipe checks every box! And it was a new concept for me— coconut shrimp minus the breading— a fun twist. We loved it, and I think you will too.

I think this meal is complete on its own, but to make it more filling, or for more variety, you could make some sticky rice (recipe below) to go along with the meal. (This is also a great option if your kids are not sure to love the sweet potatoes!) If you add rice, consider this recipe enough for 8-10 people.

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Sticky rice (optional):

Ingredients:

• 1 lb white long grain rice (about 2 ¼ cups)

• ¾ tsp salt

• 3 c water

Bring 3 cups of water and ¾ tsp salt to a boil; add the rice and stir briefly to combine. Cover and simmer on low until all the water is absorbed, then remove from heat; cover and keep warm until the rest of the meal is ready. (These are the stovetop instructions, but for best results, I like to use a rice cooker– one of the few single-purpose appliances I find worthy of cabinet space!)

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Sheet Pan Coconut Shrimp & Sweet Potatoes
Cooking time: 45 minutes
Serves: 6

For Dietary Restrictions

• Gluten free: this recipe is gluten-free

• Dairy free: this recipe is dairy-free

Kids Can Help

• Wash veggies, peel garlic, open cans, measure ingredients, zest citrus

Ingredients

• 3 lbs sweet potatoes

• 1 cup unsweetened coconut milk, full-fat preferred

• 1 teaspoon Sriracha

• 2-3 large garlic cloves

• A 1-inch piece fresh ginger

• ½ bunch green onions

• 1¼ teaspoons kosher salt

• ¼ cup cilantro

• 2 limes

• 1½ pounds shelled large shrimp

Tools

• Cutting board

• Chef knife

• Parchment paper

• Large sheet pan

• Mixing bowls: 2 small, 1 large

• Garlic press (optional)

• Citrus zester

• Colander

• Flat spatula

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Directions

Step 1

Heat the oven to 400 degrees and line a large sheet tray with parchment paper. If you’re making rice, start it now (recipe above).

Step 2

Wash and dice the sweet potatoes into ½ inch cubes (peel first if you want, but peel-on is fine too).

Step 3

Peel and mince the garlic and ginger; wash the cilantro and pat dry with a clean towel, then finely chop. Place 1 Tbsp each ginger and garlic and ¼ cup of cilantro in a small mixing bowl.

Step 4

Wash and thinly slice green onions; move the white portion to the small mixing bowl.

Step 5

Open the can of coconut milk and pour into a separate small mixing bowl or 2-cup glass measuring cup; mix together to blend (you may need to microwave for 30 seconds or so if the cream is too solid to mix.)

Step 6

Add 1 cup of coconut milk to the small bowl with the garlic, ginger, and cilantro. Add 1 tsp Sriracha and 1 tsp salt.

Step 7

Finely grate the zest of 1 lime directly into coconut milk mixture, then squeeze in the lime juice (reserve the second lime for later). Mix well to combine.

Step 8

Rinse and drain the shrimp, then place in a medium bowl. Pour about ⅓ of the coconut mixture over the shrimp and stir to combine. Let the shrimp marinate in the fridge while the sweet potatoes cook.

Step 9

Meanwhile, add the remaining coconut mixture to the bowl with the sweet potato cubes and toss to combine. Evenly spread the potatoes on the prepared sheet tray, pouring all of the liquid from the bowl over them. Roast for 25-30 minutes, tossing a couple of times while roasting, until the sweet potatoes are fork-tender.

Step 10

Remove the pan from the oven. Spread the shrimp evenly on top of the sweet potatoes and pour in any liquid from the bowl, then sprinkle with ¼ tsp salt. Return to the oven for 5 to 7 minutes, or until the shrimp are pink and just beginning to curl.

Step 11

Squeeze the juice of the reserved lime on top and sprinkle with the sliced green onion tops before serving.