This marinated shrimp with sweet potatoes and dill salad is a complete meal - a healthy balance of protein, carbs and fat - that takes very little effort or utensil usage, therefore saving both time and on washing up. Woohoo. What more could you want?
This Marinated Shrimp with Sweet Potatoes and Dill Salad takes advantage of the glut of dill we have growing in our raised bed at the moment. It's on the point of taking over so I see a lot of dill in my future. Fortunately I LOVE this herb - especially with seafood, chicken, eggs (stage 1 and 2 reintroductions), and in pickles. Yay, tis the season very soon!!
What part of this meal can I make ahead?
Make the dressing up to 3 days ahead of time. The recipe yields more than you need for this dish, so keep the leftovers and use on salads or in soups, stews and egg dishes, if you've reintroduced eggs.
Can I freeze this recipe?
You can freeze the dressing for up to 3 months.
If you give this marinated shrimp with sweet potatoes and dill salad a try please leave me a comment to let me know how much you love it. And don't forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
And if you're wanting more delicious reintroduction recipes, you'll love my book The Autoimmune Protocol Reintroduction Cookbook.
Marinated Shrimp with Sweet Potatoes and Dill Salad
Prep time: 15 minutes + 20 minutes marinating
Cook time: 30 minutes
Serves 2
Print the recipe here!
Salad -
3 tbsp extra virgin olive oil, divided
1 lb (2 small) white sweet potatoes, peeled and cut into wedges
10 thin asparagus, halved
1/4 English cucumber, halved and sliced on the diagonal
2 small spring onions, sliced o the diagonal
2 thin stalks celery, sliced on the diagonal
1/2 Granny Smith apple, quartered and cut into wedges
1 small handful mixed baby leaves
1 handful microgreens
generous pinch himalayan pink salt
Shrimp -
2 tbsp extra virgin olive oil
2 large cloves garlic
2 tsp lemon zest
1 tbsp lemon juice
8 large uncooked shrimp, peeled but tails left on
generous pinch himalayan pink salt
Dressing -
1/2 cup chopped dill
1/3 cup chopped cilantro
1/3 cup chopped flat leaf parsley
1/4 cup chopped mint leaves
2/3 cup extra virgin olive oil
1 tsp lemon zest
2 tbsp lemon juice
generous pinch himalayan pink salt
Preheat the oven to 450F.
Put the sweet potato wedges onto a parchment lined baking tray and drizzle with 2 tbsp of the oil. Bake for 20 minutes or until golden brown and cooked through, turning half way through. Remove from the oven and sprinkle with salt.
Meanwhile put the marinade ingredients into a medium bowl and add the shrimp. Mix well and leave to one side for 20 minutes. Do not leave for any longer or the acid will break down the protein.
Put the asparagus spears onto a plate and toss with the remaining oil and a sprinkling of salt. Heat a medium pan on a medium heat and fry for 5 minutes or until gently charred and tender. Shake the pan once in a while to cook the asparagus evenly. Remove and put into a large bowl and toss in the remaining salad ingredients.
Sprinkle a little salt over the shrimp and fry in the asparagus pan over a medium-high heat for around 2 minutes until golden brown on one side. Turn them over and cook a further 1-2 mins or until cooked through.
Put the dressing ingredients into a high speed blender and blend until smooth.
Put the sweet potatoes onto a plate and lay the shrimp over the top. Put the salad to one side and pour over some of the dressing. Keep leftover dressing in the fridge for another meal.
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