Picture this: a fluffy sweet potato, loaded with creamy avocado and juicy shrimp, topped with a sprinkle of magic (also known as lime and cilantro). This isn’t just food—it’s a flavor explosion that’ll make your taste buds throw a party. Why settle for boring meals when you can have something this good in under 30 minutes?
No fancy skills required. Just you, a few ingredients, and a meal that’ll make you question why you ever bothered with takeout. Ready to upgrade your dinner game?
Let’s go.
Why This Recipe Slaps
First, it’s stupidly easy. Sweet potatoes do most of the work—just bake them and stuff them. Second, the combo of avocado and shrimp is a match made in culinary heaven.
Creamy meets juicy, and your mouth wins. Third, it’s packed with nutrients (more on that later). And fourth, it looks fancy AF.
Serve this at a dinner party, and people will think you’re a gourmet chef. Spoiler: You’re not. You’re just smart.
Ingredients You’ll Need
- 2 medium sweet potatoes (because one is never enough)
- 1 avocado, diced (don’t forget to remove the pit, unless you enjoy dental surprises)
- 1/2 lb cooked shrimp, chopped (buy pre-cooked to save time, or cook your own if you’re fancy)
- 1 lime, juiced (bottled lime juice is a crime here)
- 2 tbsp cilantro, chopped (unless you’re one of those people who think it tastes like soap)
- 1/2 tsp cumin (for that smoky vibe)
- Salt and pepper to taste (because bland food is sad food)
- Optional toppings: sour cream, hot sauce, or a sprinkle of cheese (because rules were made to be broken)
Step-by-Step Instructions
- Bake the sweet potatoes. Preheat your oven to 400°F (200°C).
Poke the potatoes a few times with a fork (they’re not vampires, but they still need to vent). Bake for 45-50 minutes until tender. No oven?
Microwave them for 5-7 minutes. We won’t judge.
- Prep the filling. While the potatoes bake, mix the avocado, shrimp, lime juice, cilantro, cumin, salt, and pepper in a bowl. Taste it.
Adjust seasoning if needed. Try not to eat it all before stuffing the potatoes.
- Assemble. Slice the baked sweet potatoes open and fluff the insides with a fork. Stuff them generously with the avocado-shrimp mixture.
Top with optional extras if you’re feeling extra.
- Serve immediately. This isn’t a dish that waits. The avocado will brown, the shrimp will sulk, and you’ll regret your life choices.
Storage Instructions
Let’s be real: this dish is best fresh. But if you must store it, keep the filling separate from the potatoes.
The avocado will brown, and the sweet potatoes turn mushy. Store both in airtight containers in the fridge for up to 1 day. Reheat the potatoes (if you must) and add the filling fresh.
FYI, microwaved shrimp smells like regret.
Why This Recipe Is Basically a Superfood
Sweet potatoes? Packed with fiber and vitamin A. Avocado?
Healthy fats and creaminess without guilt. Shrimp? Low-calorie protein with a side of omega-3s.
Lime and cilantro? Antioxidants and freshness. This meal is nutrient-dense, balanced, and delicious.
It’s like a multivitamin, but one you’ll actually want to take.
Common Mistakes to Avoid
- Overbaking the sweet potatoes. They should be tender, not charcoal. Set a timer.
- Using unripe avocados. Rock-hard avocados won’t mash. Give them a gentle squeeze—they should yield slightly.
- Skipping the lime juice. It keeps the avocado from browning and adds zing.
Don’t be lazy.
- Overcrowding the filling. You want a balanced bite, not a shrimp avalanche.
Alternatives for the Picky or Creative
- No shrimp? Use grilled chicken, black beans, or even tofu.
- Vegan? Skip the shrimp and cheese, add chickpeas or roasted veggies.
- Not a sweet potato fan? Regular potatoes or even roasted squash work.
- Spice it up. Add diced jalapeños or a dash of cayenne for heat.
FAQs
Can I make this ahead of time?
Sort of. Prep the filling and bake the potatoes separately, then assemble right before serving. Otherwise, you’ll get sad, brown avocado.
How do I know when the sweet potatoes are done?
Stick a fork in them.
If it slides in easily, they’re done. If it fights back, give them more time.
Can I freeze this?
No. Freezing avocado and shrimp is a culinary crime.
Just eat it fresh, okay?
What if I don’t have cilantro?
Use parsley or green onions. Or just skip it. But IMO, cilantro makes it.
Can I use frozen shrimp?
Yes, but thaw and pat them dry first.
Nobody wants watery filling.
Final Thoughts
This recipe is easy, healthy, and ridiculously tasty. It’s perfect for weeknights, meal prep (with caveats), or impressing your friends. Plus, it’s customizable—swap ingredients, tweak flavors, make it yours.
The only wrong way to make it? Not making it at all. So grab those sweet potatoes and get stuffing.
Your future self will thank you.
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!