Curried Shrimp and Sweet Potato Stir-Fry

3.0
(1)
1 Review

This easy and healthy shrimp stir-fry comes together in less than 20 minutes and tastes delicious over simple jasmine rice. Slideshow: More Shrimp Recipes 

By
Phoebe Lapine
Phoebe Lapine
Phoebe Lapine
New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others.
Food & Wine's Editorial Guidelines
Published on October 2, 2015
Curried Shrimp and Sweet Potato Stir-Fry
Photo: Photo © Phoebe Lapine
Total Time:
15 mins
Yield:
4

Ingredients

  • 1 pound sweet potatoes, peeled and cut into a 1-inch dice

  • 2 tablespoons coconut oil

  • 1 medium red onion, halved and thinly sliced

  • 1 bunch scallions, cut into 1-inch pieces

  • One 1-inch piece of ginger, minced

  • 2 cloves garlic, thinly sliced

  • 1 teaspoon red curry paste

  • 1 pound large peeled and deveined shrimp, tails on

  • 2 tablespoons lime juice

  • 1/2 teaspoon salt

  • 1/4 cup peanuts, for garnish

  • 1/4 cup cilantro or mint leaves, for garnish

Directions

  1. In a large wok, cover the sweet potatoes with water until submerged. Bring to a boil over high heat and simmer until barely tender, 5 minutes. Drain, reserving 1/4 cup cooking liquid, and set aside.

  2. Pat the wok dry and heat the oil. Stir-fry the onion and scallions until beginning to brown, 4 minutes. Add the ginger, garlic and curry paste. Cook 1 minute more. Stir in the shrimp and stir-fry until pink and curled, 3 minutes. Add the sweet potatoes, reserved liquid, lime juice and 1/2 teaspoon salt. Cook until the sauce has reduced slightly and the sweet potatoes are fork-tender, 3 minutes. Garnish with the peanuts and herbs.

Serve With

Jasmine rice.

Originally appeared: September 2014

Related Articles

Green Curry Shrimp Lettuce Bowl
Green Curry Shrimp Lettuce Bowl
30 mins
Shrimp and Cheesy Grits
Shrimp with Cheddar-Parmesan Grits
2 hrs 40 mins
Garlic Paprika Shrimp. Photo © David Malosh
Garlic-and-Paprika Shrimp
1 hr 45 mins
Cataplana (Portugese Fish Stew)
Cataplana (Portuguese Fish Stew)
50 mins
Ginger-Garlic Shrimp with Tangy Tomato Sauce
Ginger-Garlic Shrimp with Tangy Tomato Sauce
1 hr
Moqueca com Farofa de Dendê (Brazilian Fish Stew with Toasted Cassava and Dendê Oil)
Moqueca com Farofa de Dendê (Brazilian Fish Stew with Cassava and Dendê Oil)
2 hrs
Pancit
Pancit (Filipino Stir-Fried Noodles)
1 hr 15 mins
Scallops with Brussels Sprouts
Scallops with Brussels Sprouts
25 mins
Insalata di Pesce
Insalata di Pesce
25 mins
Creamy Shrimp Curry with Coconut Milk
Creamy Shrimp Curry with Coconut Milk
40 mins
Langoustine and Squid Ink Risotto
Croatian Langoustine and Squid Ink Risotto
1 hr 10 mins
Mofongo with Shrimp
Mofongo with Shrimp
45 mins
Card Placeholder Image
Avocado and Shrimp Tostadas
California Wappa Rice Bowls Recipe
California Wappa Rice Bowls
45 mins
Green Curry Lobster Stew
Green Curry Lobster Stew with Sweet Potato and Mushrooms
1 hr 10 mins
New Orleans Style Jambalaya
New Orleans-Style Jambalaya
1 hr 15 mins