Shrimp and Sweet Potatoes with Mango and Avocado

On Friday we got home from a nice afternoon at the park and I did not have a dinner plan.  However, I had a stocked pantry & fridge and this is what I came up with.  How can you go wrong with these ingredients?  You cannot, really.

I started with these: sweet potato, frozen shrimp, bacon, three overripe mangos, avocado.  Added lettuce, onion, mayo & honey, a few spices, juice, and some cilantro from the garden.  Oh yeah, baby.  This is my kind of meal!  It was soooooo good.  And pretty easy.

I started with cooking the sweet potatoes in the pan because I thought it would be faster than  roasting them the whole time in the oven (and it did indeed speed things up a fair bit!).   I sautéed them in our large cast iron pan and then poured in some liquid (apple peach juice, to be exact) and covered them to let them steam.  But then they were too crowded in the pan to properly crisp (and I wanted to use the pan for the shrimp) so I transfered them to a hot oiled sheet pan in the oven to finish them off.  It worked fine and they and they caramelized well, though they didn’t get as crispy as I’d like.  But they were still pretty good and the kids even liked them, which is a good sign around here!   The mayo sauce I whipped up to echo one of my favorite shrimp dishes, honey walnut prawns.  I think that dish might use sweetened condensed milk but honey mayo really works similarly (and is dairy-free!).

All in all, this dish was a hit and contained 3 of my favorite foods (shrimp, mango and avocado) so that combined with some wine with dinner made for an excellent evening.  Cheers!

Shrimp and Sweet Potatoes with Mango and Avocado


  • 1/3 lb (ish?) frozen shrimp.  I left the tails on, they were already peeled
  • 5-6 slices chopped bacon.  Mine was frozen so easy to chop up before putting it in the pan.
  • 1/4-1/2 chopped onion (I just grabbed 2 ends that were sitting in our fridge)
  • 4 medium sweet potatoes, peeled and chopped into bite size pieces
  • 4-5 cloves garlic
  • 4-5 T oil (I used grapeseed and a little coconut oil )
  • chili powder to taste (1 tsp?)
  • cinnamon to taste (2 tsp?)
  • salt and pepper to taste
  • 2 T sweet chili sauce
  • 3 (small) ripe mangos
  • 1 large avocado
  • chopped lettuce
  • cilantro, to taste


  1. Thaw shrimp (to do if fast I set a strainer inside a bowl under a trickle of cold water).  Heat a heavy, large bottomed pan (I used cast iron) to med. high with 1-2 T of oil.
  2. Peel (if you wish) and chop sweet potato into 1/2 pieces, toss into pan.  Add salt, pepper, chili powder and cinnamon.  Stir to coat, saute for a few minutes to toast the spices.
  3. Add 1-2 cups of liquid (I used peach/apple juice) to pan, bring to a simmer, and cover.  Cook for 8-10 minutes, stirring occasionally, until sweet potato is mostly cooked.  Heat oven to 425, oil a large baking sheet with 2-3 T oil.  Pop the tray in the oven to heat up.  When hot, transfer sweet potato to tray to fishing them off, crisping and caramelizing (15-20 minutes, I think).
  4. Drain shrimp, peel if needed (I left on the tails) and mix with sweet chili cauce.  Whisk together mayo and honey.  Chop lettuce, cut avocado & mango, wash and chop cilantro as desired.
  5. In the same pan, fry up the chopped bacon & onion on medium high, stirring often until bacon is cooked through.  Drain grease if needed (my bacon was not very fatty so I actually added a touch of coconut oil along with the onion, though I probably didn’t need it).  Add garlic, then crank up heat and add shrimp. Cook 3-4 min until shrimp are cooked through.
  6. Serve immediately with sweet potatoes and lettuce, mango, avocado, lettuce, cilantro and mayo dressing.
  7. Devour and enjoy some seconds.  This would also go well wrapped in a tortilla or served with a side of crispy bread.  Yum!

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