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!
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.
Packed with flavor
Perfectly cooked Spicy Shrimp
Topped with creamy Avocado Crema
Easy to throw together
- 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
- 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
- 2 large sweet potatoes*
- Cilantro for garnish
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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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