Spicy Shrimp Sweet Potato Boat and Avocado Crema. To assemble, place the shrimp in the sweet potato boats, top with avocado cream, garnish with remaining cilantro and serve! Thaw in a strainer under cool water, remove the tails, and spread out over paper towels to pat dry. To assemble, place the shrimp in the sweet potato boats, top with avocado cream, garnish with cilantro and serve!

Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Spicy Shrimp Sweet Potato Boats With Avocado Crema from Lexi's Clean Kitchen This recipe calls for starchy, purple-skinned Japanese sweet potatoes but is bound to be delicious no matter which. You can have Spicy Shrimp Sweet Potato Boat and Avocado Crema using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Spicy Shrimp Sweet Potato Boat and Avocado Crema

You need 1/2 lb. of shrimp, peeled - I usually buy shrimp frozen, raw, deveined, with the tails still on. Thaw in a strainer under cool water, remove the tails, and spread out over paper towels to pat dry.
You need 1 Tbsp of olive oil.
Prepare 1 Tbsp of chili flakes.
Prepare 1 tsp of garlic powder.
You need 1 tsp of sea salt.
You need 1/4 tsp of black pepper.
It's 1 of avocado.
Prepare 1 Tbsp of coconut milk (any other milk may work).
It's 1/4 tsp of fresh lime juice.
Prepare 2 of medium sweet potatoes.
Prepare 3/4 cup of Cilantro, chopped and divided.
It's of Lime wedges to garnish.

Dice avocado and add to a medium bowl. Add shrimp and red onion and toss to combine. Add spicy mayo and gently stir until everything is well coated. Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.

Spicy Shrimp Sweet Potato Boat and Avocado Crema step by step

Preheat oven to 375 degrees. Wash sweet potatoes, cut them into halves and place on a baking tray. Brush with a bit of oil, season with salt and pepper then roast in the oven for about 30-40 minutes..
If you are short on time, skip step 1, poke the potatoes with a fork a few times and microwave for 10-15 minutes, until tender..
Once cooked, remove and allow to cool a bit. Then gently scoop out the center leaving a medium size layer of flesh inside..
Meanwhile; make the avocado cream. In a food processor, combine avocado with milk, lime juice, 1/2 cup cilantro, a pinch of salt and pulse until very smooth..
Heat a large skillet with 1 tbsp of oil over medium heat and add shrimp, garlic, chilli flakes and a pinch of salt..
Cook the shrimp on both sides until opaque, about 3-4 minutes..
To assemble, place the shrimp in the sweet potato boats, top with avocado cream, garnish with remaining cilantro and serve!.

Pop back in oven to warm through and remove when cheese is melted and bubbly. Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Chunky shrimp avocado boats salad combines the briny flavor of shrimp with the sweet flavors of fresh cantaloupe and honeydew melons, accompanied by the velvety goodness of avocado. It is tossed with an easy cilantro mayonnaise and ladled into reserved avocado shells.