Shrimp & Sweet Potato Skewers Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3/4 pound sweet potatoes (about 2 small), cut into 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
3/4 teaspoon paprika, divided
12 uncooked shrimp (26-30 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons lemon juice
Hot cooked couscous
Instructions
Preheat oven to 450 °. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally.
On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once.
Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.
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