Carmen'z Kitchen

CAJUN SHRIMP TRIO

🍴 Serves 4-6
⏰35-40 minutes

INGREDIENTS

For the Sweet Potato Mash:

  • 4 medium sweet potatoes
  • 2 tbsp unsweetened coconut milk
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste

For the Coconut Curry Shrimp Sauce:

  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp red curry paste
  • ⅓ cup coconut milk (full-fat or light)
  • ½ tsp turmeric
  • 1 tbsp hot honey
  • 1 tbsp sofrito
  • Fresh cilantro and red pepper flakes for garnish

For the Sautéed Kale:

  • 1 large bunch of kale, stems removed, chopped
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 tbsp sofrito
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes (optional)
  • Salt and pepper to taste

SIDES, VARIATIONS, & TOPPINGS (OPTIONAL)

  • Charred Corn Salad – Use frozen or canned corn, toss it in a pan until slightly browned, then mix with lime juice and a little cheese. Adds a smoky crunch.
  • Cajun Garlic Toast – Toast bread with butter, garlic, and Cajun seasoning. Easy and great for scooping up everything on your plate.
  • Toasted Coconut or Spiced Pecans – Lightly toast coconut or nuts in a dry pan for 2–3 minutes. Sprinkle on top for flavor and texture.

INSTRUCTIONS

Step 1: Prepare the Sweet Potato Mash

  • Peel and cube the sweet potatoes. Boil in a pot of salted water until tender (about 15 minutes).
  • Drain and mash with coconut milk, olive oil, salt, and pepper until creamy. Set aside.

Step 2: Prepare the Coconut Curry Shrimp Sauce

  • Heat olive oil in a pan over medium heat. Sauté sofrito, onion, garlic, and ginger until fragrant (about 2 minutes).
  • Stir in curry paste and turmeric, cooking for another minute.
  • Add coconut milk and hot honey. Simmer for 5 minutes.
  • Add shrimp and cook until pink and sauce thickens (3-4 minutes). Keep warm.

Step 3: Prepare the Sautéed Kale

  • Heat olive oil in a large pan over medium heat. Add sofrito, onion, garlic, and red pepper flakes, cooking until fragrant.
  • Add kale. Sauté until wilted (3-5 minutes). Season with salt and pepper.

Plating:

  • Plate a generous scoop of sweet potato mash.
  • Top with the coconut curry shrimp sauce.
  • Serve with a side of sautéed kale.
  • Garnish with fresh cilantro and lime wedges.

HEALTHY TIPS

  • Choose Lean Protein: Opt for shrimp as a low-fat, high-protein option that supports muscle health and provides essential nutrients like selenium and vitamin B12.
  • Use Light Coconut Milk: Select light coconut milk over full-fat versions to reduce saturated fat intake while maintaining the creamy texture of the curry sauce.
  • Incorporate Healthy Fats: Use olive oil for sautéing to add heart-healthy monounsaturated fats and enhance the dish’s flavor profile.
  • Boost Fiber and Nutrients: Include a generous serving of sautéed kale to increase fiber, vitamins A, C, and K, and antioxidants.
  • Add Complex Carbohydrates: Prepare the sweet potato mash with the skin on to retain additional fiber and nutrients, promoting better digestion and sustained energy.
  • Limit Added Sugars: Use hot honey sparingly in the curry sauce to control sugar intake while still achieving a balanced sweet and spicy flavor.
  • Enhance Flavor Naturally: Utilize fresh herbs like cilantro and spices such as turmeric and red pepper flakes to add depth and flavor without extra calories or sodium.
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