I am rocking out on Day 4 of my current Whole 30 and I would be lying if I said it wasn’t a challenge so far. One of the things I do to keep myself set up to win, is have food ready to eat in the refrigerator. I used one of those handy foods to start making some really easy shrimp recipes. I took the cooked sweet potato I already had, sautéed some shrimp and topped with Bacon, yum.
Easy Shrimp recipes
So I have a confession to make. You have been asking for years for me to create more seafood recipes and I have been pretending not to see them. Mainly because I am not familiar with seafood and was intimidated by it most times. In honor of always growing and trying new things, I decided to make a different choice and start creating seafood recipes.
Every one has always told me that there are tons of easy shrimp recipes and it is the best place to start. I listened, and they were right (my friends always are even though I don’t admit it often). Just after cooking with it a few times, I have learned there are literally hundreds of combinations for different dishes. Just in case you are new to the game like me, here are some other helpful tips.
Shrimp Cooking Tips
- If you store it properly, shrimp will last up to two days in the refrigerator. Place shrimp in a small container within an hour of cooking and store it in the coldest part of the refrigerator.
- Shrimp count is the number of a particular size shrimp it takes to make a pound. 25-30 count shrimp means that there are 25-30 of that sized shrimp in a pound.
- If you are trying to tell if shrimp is cooked, try the spring test. Hold the shrimp upside down and pull the tail down. If the shrimp is cooked properly, the tail will spring back. If it’s undercooked it will not spring back.
- The key to good shrimp is to cook it quickly. Unlike meat, shrimp does not need to be tenderized by cooking. In fact, the longer you cook it, the tougher it gets. Always start cooking shrimp in a pre-heated pan.
With all of these helpful tips, this new recipe and a few of my past shrimp dishes you have plenty of variety for a week’s worth of dinners with one main ingredient. Here are my other easy shrimp recipes I have posted:
Now go have a shrimp of a time (horrible attempt at a joke) and start enjoy this delicious food. Do you have any other easy shrimp recipes I should try. Leave me a comment and let me know your favorite recipe, pretty please :)
I get emailed all the time wondering where I source most of my food. For these shrimp, I would recommend getting them from one of the vendors below:
Tweet the joke to your friends to see who knows as many cheesy jokes as us. Leave a comment with your answer (Don’t cheat and use google)
Shrimp with Sweet Potatoes and Bacon
- 2 sweet potatoes cooked and mashed (see notes)
- 4 slices bacon cooked and diced
- 20 medium shrimp peeled and deveined
- 2 tablespoons coconut oil can use butter
- 1/4 cup coconut milk
- 2 tablespoons honey or maple syrup optional
- salt and pepper
- Preheat a large skillet over medium heat
- While the skillet is warming up, place your mashed sweet potatoes in a stand mixer or large mixing bowl
- Add your coconut milk and honey or maple syrup and mix well until you have a whipped sweet potato with no clumps
- Sprinkle with some cinnamon to taste and mix well
- Once your skillet is preheated, add your coconut oil or butter to the pan
- Liberally season your shrimp with salt and pepper and place in the pan
- Saute for 5-7 minutes occasionally stirring and ensuring you flip the shrimp over to cook on both sides. You want your shrimp to cook until just slightly pink.
- Now it's time to plate. Place a large spoonful of sweet potato on a plate, top with a shrimp and sprinkle with bacon.
- You can plate these all individually or serve in a large dish all at once.
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Went to make dinner last night, hadn’t grocery shopped in a bit, thought well I have shrimp and I’ve got sweet potatoes, someones had to have paired them before, found this recipe and omg yum! The combo of shrimp, sweet potatoes, and bacon was delicious! My husband was gushing over how tasty it was. I will definitely be making this recipe again! Thank you!!
Awesome! Glad you both loved it!
YUM! This sounds super tasty – I pinned it and will definitely be putting this on next week’s dinner menu. Thank you! You’re the best!
You are so welcome, Let me know how it is :)
Looks delish! Here’s one:
You can get tubes of organic lemongrass and ginger at the supermarket or put all into a mini food processor and mix with butter to make a paste. Tubes are easy!
Generously squeeze the ginger and lemongrass pastes into a pan. Add a several tablespoons of grass fed butter and then add the shrimp when hot.
I then add a handful of finely chopped cilantro and then give it a stir before serving. YUM!!
Made this tonight ! One of my new favorites ! I spiced u p my shrimp with cayenne pepper but overall this was flavor filled and delicious thank you!!
You are so welcome Tina.
I used my old Jambalaya recipe, but switched out the traditional rice with cauliflower rice. Easy peasy. Saute the trinity (chopped onions, green peppers, celery) plus minced garlic in olive oil, add the can of diced tomatoes, add the traditional Cajun seasonings, add the shrimp, cook til they turn pink, stir in the “rice”. Enjoy. The same can be done with traditional Shrimp Creole as well.
Oh that sounds amazing. I will have to try this
Never thought to pair shrimp with bacon and sweet potatoes! Leave it up to you to try that, of course :) Can’t wait to try it out!