Chipotle Shrimp Sweet Potato Stackers with Avocado Crema

May has arrived and Whole30 and is finally in full swing. Despite the horror stories I heard about how difficult this process is… I’m sort of digging it. Mostly due to the really great recipes Connor and I have found (yes, he’s actually researching because he’s great).

I know, you’re probably eye rolling at me. No one likes diets. You’re in that awful honeymoon phase that will no doubt end in 3 hours.

Well, maybe. Yes, last night’s dinner (spicy sirloin over fire roasted veggies-check out your local TJ’s freezers, so great) could have been just that much better had I smothered it in cheese and sour cream. And yes, it would have definitely tasted better with a marg on the rocks. But really, my body just feels good. I feel good!

Ask me again in a week. Deal?

One of the best recipes we’ve tried so far is actually one of the best recipes I’ve tried ever. Kudos to @nocrumbsleft for this one and trust me, you’ll walk away from this one feeling satisfied (but it would also go great with a glass of 3 Buck Chuck PG, so no judging).

Chipotle Shrimp and Sweet Potato Stacks with Avocado Cremasrimp2

Makes: 3-4 servings
Prep: 10 minutes
Total: 30 minutes

Here’s what you need:

Sweet Potato Stacks

  • 1 bag of sweet potatoes (I used one from Trader Joe’s. I’m starting to realize how much money I spend at TJ’s…)
  • 2 T olive oil

Chipotle Shrimp

  • 1 lb large raw shrimp, peeled and deveined (Also from TJ’s, duh)
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp chipotle powder
  • 1 T olive oil

Avocado Crema

  • 2 avocados
  • ¼ cup cilantro
  • juice of ½ lime
  • 1-½ T red wine vinegar (I ended up adding a little more of this)
  • ½ tsp red pepper flakes
  • Kosher salt, to taste


Here’s what you do:

1. Preheat oven to 425°F.

2. Slice the potatoes into discs-about ½ inch thick. Put into a large mixing bowl and toss in olive oil. I added a little salt to coat.

3. Line a rimmed baking sheet with foil and spread the sweet potatoes out evenly. Bake for 15-20 minutes, flipping halfway through. I ended up cooking these longer since to me crispy means burnt. Do as you wish.

4. While the sweet potatoes bake, blend the avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt. I used a Magic Bullet (the miracle wedding gift), but a food processor might work better. Pulse until the mixture is smooth but not liquid. Cover and set aside.

5. In a small bowl, mix smoked paprika, red pepper flakes, sea salt, and chipotle powder. Make sure the shrimp are fully thawed and place in a large mixing bowl. Toss with seasoning until evenly coated.

6. When the potatoes are about done, heat a large skillet to medium high heat. Add olive oil to the pan. Once the oil is shimmering, cook shrimp for 2-3 minutes per side.shrimp1

7. Place a small dollop of guacamole in the middle of each sweet potato slice. Then gently press a shrimp on top so that it sticks, but doesn’t push the guacamole to the edges. Garnish with cilantro and serve.

One tip to share if you’re starting your own Whole30 journey, double the recipes. That way you won’t be left scratching your head the next day wondering what to do for lunch.

Especially this one. You WILL want leftovers.


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