Spicy Shrimp Sweet Potato Boats with Avocado Crema

You may or may not know via Instagram that I’m currently doing a little Whole30. I’m doing this to kick-start my nutrition in areas where I’ve ‘fallen off the wagon’ a little bit. One too many baked goods taste-testing for the blog, you know what I mean? 


Anyway, Along this 30-day journey I’ve been wanting some awesome lunches that are nutritious and will fuel me with energy for the day! For me, that’s a combination of protein + healthy fats + good carbs. Can you guess where this is headed?! My new favorite lunch recipe as of today. It is just so divine.


Sweet potatoes are just the best. We especially love Japanese sweet potatoes with their maroon-ish skin and fleshy white potato center! 

Spicy Shrimp Sweet Potato Boats with Avocado Crema


The Avocado Crema will be making an appearance in all of my upcoming Mexican salads, plates, and taco nights. Oh, and breakfast too. I can totally see this with eggs. It is just perfection.


Spicy Shrimp Sweet Potato Boats with Avocado Crema


These are…

Packed with flavor

Perfectly cooked Spicy Shrimp

Topped with creamy Avocado Crema


Easy to throw together

and hearty.

Spicy Shrimp Sweet Potato Boats with Avocado Crema

Spicy Shrimp Sweet Potato Boats with Avocado Crema

Preparation 0:10 2017-02-27T00:10:00+00:00 Cook Time 0:40 2017-02-27T00:40:00+00:00 Serves 4     adjust servings


Spicy Shrimp

  • 1 lb. shrimp, detailed and devined
  • 1 tbsp extra-virgin olive oil (Code LEXI for 10% off)
  • 1 tbsp chili powder
  • 1 tsp granulated garlic
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp fine pink sea salt
  • 1/4 tsp black pepper
  • Optional: 1/4 tsp cayenne pepper

Avocado Crema

  • 1 avocado
  • 1 tbsp full-fat coconut milk, other nut milks may work
  • 1/4 tsp fresh lime juice
  • Dash fine pink sea salt
  • Dash freshly ground black pepper

Everything else

  • 2 large sweet potatoes*
  • Cilantro for garnish


  • Preheat your oven to 375 degrees
  • Wash your sweet potatoes and poke holes in them with a fork
  • Place in the oven and bake for 50-60 minutes, or until fork tender
  • Once cooked, remove and let cool
  • Once cooled, slice down the middle and scoop out the center leaving a medium size layer of flesh inside with the peel so the sweet potatoes can stand up on their own
  • In a bowl combine shrimp spices and toss shrimp with oil and spice blend
  • Heat a skillet with 1 tbsp oil over medium heat and add shrimp
  • Cook shrimp until opaque and set aside
  • Combine all avocado crema ingredients in your high-speed blender and blend until smooth
  • Place shrimp in sweet potato, top with crema, garnish with cilantro, and serve!
  • Recipe Notes

  • *I use Japanese sweet potatoes
  • Spicy Shrimp Sweet Potato Boats with Avocado CremaSpicy Shrimp Sweet Potato Boats with Avocado CremaSpicy Shrimp Sweet Potato Boats with Avocado CremaWhat is your favorite sweet potato recipe? Also, what’s your favorite SHRIMP recipe? 

    Learn more about living gluten free! Visit http://udisglutenfree.com/community 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

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