Why Make This Recipe
This Shrimp and Sweet Potato Hash is more than just a meal; it’s a warm hug for your taste buds. It’s easy to make, packed with nutrients, and tastes amazing. The sweetness of the potatoes pairs perfectly with the savory shrimp, and it all comes together quickly. You’ll love how versatile it is, perfect for any meal, and it looks great on your plate too!
How to Make Shrimp and Sweet Potato Hash
Making this hash is simple. You’ll start by cooking the diced sweet potatoes until they are tender. Then, you’ll add the onion and bell pepper, followed by garlic. Finally, the shrimp goes into the pan to cook quickly. Toss everything together, and you have a delicious meal ready to enjoy!
Ingredients of : Shrimp and Sweet Potato Hash
- Fresh Shrimp: Peeled, deveined (tails on or off)
- Sweet Potatoes: Medium-sized, peeled and diced
- Onion: Yellow or red, finely chopped
- Bell Pepper: Any color, diced
- Garlic: Minced
- Olive Oil: For cooking
- Spices: Paprika, cumin, chili powder (optional), salt, and black pepper
- Fresh Herbs: Cilantro or parsley, chopped (for garnish)
- Lime: For a squeeze of juice
Directions of : Shrimp and Sweet Potato Hash
- Prepare Vegetables: Peel and dice the sweet potatoes. Chop the onion and dice the bell pepper. Mince the garlic.
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes. Cook until they are tender and slightly golden, stirring sometimes. This takes about 10-15 minutes.
- Add Other Vegetables: Move the sweet potatoes to one side of the skillet. Add the chopped onion and bell pepper to the empty side. Cook them until they become soft, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until you can smell it.
- Cook Shrimp: Add the prepared shrimp to the skillet. Season with paprika, cumin, salt, and pepper. Cook the shrimp, stirring sometimes, until they turn pink and are no longer see-through. This usually takes about 3-5 minutes. Do not cook them too long.
- Finish the Hash: Gently mix all the ingredients in the skillet. Cook for one more minute to let the flavors mix well.
- Serve: Take the skillet off the heat. Squeeze fresh lime juice over the hash. Garnish with chopped fresh cilantro or parsley.
How to Serve Shrimp and Sweet Potato Hash
- This hash is great for any meal.
- For brunch, put a fried or poached egg on top.
- For dinner, serve it with a fresh green salad or sliced avocado.
- Start your day with it as a breakfast bowl.
- You can even spoon it into warm tortillas to make tacos or wraps.
How to Store Shrimp and Sweet Potato Hash
Store any leftover hash in an airtight container in the refrigerator. It will stay good for 2-3 days. This makes it a great choice for meal prepping.
Tips to Make Shrimp and Sweet Potato Hash
- Do not crowd the skillet: Cook the sweet potatoes in a single layer if you can. This helps them brown evenly.
- Dry the shrimp: Pat the shrimp dry before cooking. This helps them cook better and prevents steaming.
- Adjust spices: You can add more or less spice to fit your taste.
- Fresh ingredients are best: Fresh shrimp usually has a better texture and taste.
Variation
- Make it spicy: Add a pinch of cayenne pepper or a chopped jalapeño with the bell pepper for extra heat.
- Add smoky flavor: Use smoked paprika or a little liquid smoke.
- Include green vegetables: Stir in a handful of spinach or kale during the last few minutes of cooking.
- Change the protein: If you do not want shrimp, you can use chicken sausage, diced chicken, or even black beans for a vegetarian option.
- Try different herbs: Experiment with other fresh herbs like thyme or rosemary.
FAQs
- Can I prepare the sweet potatoes ahead of time for this Shrimp and Sweet Potato Hash?
- Yes, you can dice the sweet potatoes in advance. Keep them in an airtight container in the refrigerator for up to 2 days. This will save you time when you cook.
- What is the best way to make sure my shrimp does not become rubbery in the Shrimp and Sweet Potato Hash?
- Do not overcook the shrimp. Shrimp cooks very quickly. As soon as they turn pink and are no longer see-through, they are done. They will continue to cook a little on their own after you take them off the heat.
- Can I use frozen shrimp for this Shrimp and Sweet Potato Hash recipe?
- Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before adding them to the skillet. This stops extra water from making the hash watery.
Spicy Garlic Shrimp and Sweet Potato Hash
This vibrant and flavorful hash combines succulent spicy garlic shrimp with tender sweet potatoes, bell peppers, and onions. It's a quick and satisfying meal, perfect for a weeknight dinner.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb Fresh Shrimp peeled, deveined (tails on or off)
- 2 medium-sized Sweet Potatoes peeled and diced
- 1 yellow Onion finely chopped
- 1 red Bell Pepper diced
- 3 cloves Garlic minced
- 2 tbsp Olive Oil
Spices
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1/4 tsp Cayenne Pepper
- Salt to taste
- Black Pepper to taste
Garnish
- 2 tbsp Cilantro chopped
- 1 Lime for juicing
Instructions
Preparation
- Peel and dice sweet potatoes, chop onion, dice bell pepper, and mince garlic.
Cooking
- Heat 1 tbsp olive oil in a large skillet and cook diced sweet potatoes for 10-15 minutes until tender and golden.
- Move sweet potatoes aside, add remaining olive oil, then cook onion and bell pepper for 5-7 minutes. Stir in garlic and cook for 1 minute.
- Add seasoned shrimp to the skillet and cook for 3-5 minutes until pink and opaque.
- Gently mix all ingredients in the skillet and cook for 1 minute to meld flavors.
Serving
- Remove from heat, squeeze fresh lime juice over the hash, and garnish with cilantro before serving.
Notes
Ensure not to overcook the shrimp to keep them tender.