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Shrimp salad with sweet potatoes

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Ingredients for 2 servings:

  • 200 g cooked prawns (also shrimps or crabs)
  • 1 onion(s), red
  • ½ bunch coriander
  • 1 lime(s)
  • 2 tsp garlic oil
  • 3 m.-large tomato(s)
  • salt and pepper
  • 4 medium-sized sweet potatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Chop the tomatoes, onion, and cilantro. Place everything in a bowl. Clean the shrimp and add them with the garlic oil, lime juice, salt, and pepper to taste. Mix well. Then let them sit in the refrigerator for an hour. Peel the sweet potatoes and cook for 30 minutes. Serve with cancha corn (roasted corn) or rice. Season the salad again and serve with side dishes. On its own, this also makes a delicious appetizer or salad, for example, at a barbecue. Instead of shrimp, you can also use fish (e.g., salmon or herring) or mussels.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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