Golden Curry Shrimp and Sweet Potatoes

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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).

Golden Curry Shrimp and Sweet Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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)
Instructions
  1. Heat oil in a medium skillet over medium heat until it shimmers.
  2. Add cilantro stems, garlic and shallot to the pan. Stir until fragrant and starting to brown.
  3. Add golden spice blend and coconut sugar, cook for about a minute, just until fragrant, then add coconut sugar, fish sauce.
  4. Add shrimp to the pan, cook both sides until it becomes less translucent, then add coconut milk and sweet potato.
  5. Remove from heat and stir to thoroughly combine.
  6. Serve over sweet potato noodles if desired, garnish with cilantro leaves.
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4.51star1star1star1star1star Based on 7 Review(s)

About Erin Shearer

Erin Shearer is a IIN Certified Health Coach and mom of four (soon to be five) She used to work as an informatics nurse until poorly controlled Hashimoto’s Thyroiditis made it too difficult to leave the house, let alone work a demanding nursing job. In 2011 Erin adopted a paleo-ish diet as advised by her midwife at the time and felt so much better, but life happened and that went by the wayside. It wasn’t until 2018 when a major mold exposure and academic burnout caused her health to hit rock bottom. She ended up seeing a functional medicine practitioner and fell completely down the AIP rabbit hole, overhauling every aspect of her life. Erin combined her love of cooking and photography, biology background and history in IT-- and started a blog, UnapologeticallyAIP to share delicious recipes and stories along her healing path, unapologetically. Erin now works with one of the local farmers markets to create and share in season real-food recipes with market vendors and patrons, introducing many new faces to the world of AIP. Follow her foodie adventures on Instagram!

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