Spicy Shrimp Sweet Potato Boats with Avocado Crema


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. These Spicy Shrimp Sweet Potato Boats with Avocado Crema are the perfect meal with protein, fats, and carbs! Whole30, paleo, and gluten-free! 

Sweet Potato Boats with Avocado Crema

Spicy Shrimp Sweet Potato Boats with Avocado Crema

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.

Whole30 Spicy Shrimp and Sweet Potato Boats

 These sweet potato boats are…

  • Packed with flavor
  • Perfectly cooked Spicy Shrimp
  • Topped with creamy Avocado Crema
  • Nutritious
  • Easy to throw together
  • and hearty!

Whole30 Avocado Crema

Want more shrimp recipes? Try these favorites:

Sweet Potato Boats with Spicy Shrimp and Avocado Crema

Spicy Shrimp Sweet Potato Boats with Avocado Crema

Prep Time 10 min Cook Time 40 min Yields 4


    Spicy Shrimp

    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
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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.

    What is your favorite sweet potato recipe? Also, what’s your favorite SHRIMP recipe? 

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