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This dish came out of necessity on one of those days where you just need something warm in your belly with minimal effort. I like to keep a bag of shrimp in the freezer because they defrost quickly when I’m in a hurry and I’ve always got cooked sweet potato on hand, so combining the two came naturally.
In the time it takes to defrost the sink under running water you can get your other ingredients prepped. It includes some of my Golden Spice Blend that I mix a big batch of every couple months, but can be substituted for equal parts turmeric, ground ginger and cinnamon (1 teaspoon each).
- 2 tablespoons coconut or olive oil
- ½ bunch cilantro, thinly sliced, including stems, reserve leaves for garnish
- 4 cloves garlic, minced
- 1 medium shallot, minced
- 1 tablespoon Golden Spice Blend
- 1 teaspoon coconut sugar
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 pound shrimp, peeled and deveined
- 1 cup sweet potato, cooked, peeled and cubed
- 6 ounces sweet potato noodles, cooked and drained (optional)
- Heat oil in a medium skillet over medium heat until it shimmers.
- Add cilantro stems, garlic and shallot to the pan. Stir until fragrant and starting to brown.
- Add golden spice blend and coconut sugar, cook for about a minute, just until fragrant, then add coconut sugar, fish sauce.
- Add shrimp to the pan, cook both sides until it becomes less translucent, then add coconut milk and sweet potato.
- Remove from heat and stir to thoroughly combine.
- Serve over sweet potato noodles if desired, garnish with cilantro leaves.