Sweet Potato Green Beans Shrimp Skillet
This Sweet Potato Green Beans Shrimp Skillet is gluten-free, super filling, and only one pot. The best part? It is done in less than 30 minutes.
Equipment
- Cast Iron Skillet
Ingredients
Oil and Aromatics
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
Main Ingredients
- 1 cup big uncooked shrimp
- 2 cups sweet potato, diced
- ¾ cup vegetable broth
- 1 ½ cups green beans, chopped
Seasonings and Toppings
- crushed red pepper, to taste
- salt
- fresh ground black pepper
- ½ cup mozzarella cheese, shredded
- fresh parsley, chopped, for topping
Instructions
Cooking Instructions
- In a cast iron skillet, add the extra virgin olive oil over medium heat.
- Add garlic and cook for about 30 seconds.
- Add the shrimps and cook them until they are pink. Set them aside.
- Using the same skillet, add sweet potato and vegetable broth. Cook until soft or about 10-15 minutes. In case you need, add a few more tablespoons of vegetable broth.
- Add green beans, crushed red pepper, salt, and pepper and cook for 3-4 minutes.
- Add the cooked shrimp to the sweet potato and green beans mixture. Stir well.
- Top the mixture with mozzarella cheese and put a lid on the skillet only for a few minutes to melt the cheese.
- Top with fresh parsley.
Notes
You can buy shrimp with tails removed, deveined, and peeled to save time. Try to use the largest skillet you have as it’ll help prevent the ingredients from overcrowding. You can use frozen shrimp for this shrimp skillet but you need to fully thaw them before using. To store: Store leftovers in the fridge in an airtight container for up to 4 days. To reheat: You can reheat this shrimp recipe in the microwave or on the stovetop.
Nutrition
Serving: 1recipeCalories: 247kcalCarbohydrates: 34gProtein: 15gFat: 8gCholesterol: 54mgSodium: 417mgPotassium: 776mgFiber: 10gSugar: 5g
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