By Melissa Clark
Updated Jan. 30, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- 4(430)
- Notes
- Read community notes
Cubes of sweet potatoes and plump pink shrimp — both coated in spicy ginger-spiked coconut milk — share a sheet pan in this easy, deeply flavored one-pan meal. The sweet potato is added to the pan first, and roasted until just tender. Then, shrimp is scattered on top, and the whole pan is run under the broiler. The brief, intense heat allows the shrimp to cook through but stay succulent and the coconut milk-bathed sweet potatoes to caramelize at their edges. Scallions, cilantro and lime juice add a jolt of brightness right at the end.
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Ingredients
Yield:4 servings
- 1cup unsweetened coconut milk, preferably full-fat
- 1teaspoon Sriracha, plus more for serving
- 2garlic cloves, finely grated
- 1(1-inch) piece fresh ginger, finely grated
- 1bunch scallions, green and white parts thinly sliced and separated
- ½teaspoon red-pepper flakes
- 1¼teaspoons kosher salt (Diamond Crystal, or use ½ teaspoon Morton), plus more for sprinkling
- ¼cup chopped cilantro
- 2limes
- 1½pounds shelled large shrimp
- 2pounds sweet potato, cut into 1-inch cubes (peeled or not, as you like)
- Extra-virgin olive oil, for drizzling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
539 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 40 grams protein; 961 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. Line a sheet tray with parchment paper or a nonstick liner.
Step
2
In a medium bowl, whisk together coconut milk, Sriracha, garlic, ginger, sliced scallion whites, red-pepper flakes, salt and cilantro.
Step
3
Finely grate the zest of 1 lime directly into coconut milk mixture, then squeeze in the lime juice (reserve the second lime for later).
Step
4
Put shrimp in another medium bowl. Pour half of the coconut mixture over shrimp and stir to combine. Let marinate in the fridge while the sweet potatoes roast.
Step
5
Meanwhile, add the sweet potato cubes to the bowl with the remaining coconut mixture and toss to combine. Evenly spread potatoes on the prepared sheet tray, pouring all of the liquid from the bowl over them. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 40 minutes, tossing a couple of times while roasting, until the sweet potatoes are tender.
Step
6
Remove pan from oven and heat broiler to high. Spread shrimp evenly on top of the sweet potatoes and pour in any liquid from the bowl. Drizzle shrimp with olive oil and sprinkle with salt. Broil on high for 5 to 7 minutes, or until the shrimp are pink and just beginning to curl, and the sweet potatoes are charred in spots, rotating the pan after 3 minutes.
Step
7
To serve, squeeze the juice of the reserved lime on top and sprinkle with sliced scallion greens. Drizzle with more Sriracha sauce.
Ratings
4
out of 5
430
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Cooking Notes
Charles Michener
I don't share Melissa Clark's fondness for sheet pan cooking. Even when I follow her recipes to the letter, the results often turn out dry and the different ingredients haven't come together. The old-fashioned process of browning, frying, braising - all on top of the stove - can't be beat.
Tess
I made this tonight - pretty much as written. Used aluminum foil instead of parchment paper to avoid a broiler fire. Served with black beans. Easy, tasty, and fairly quick. Consider this recipe added to the rotation.
Kris
Made this for lunch today. I think the trick to not burning the kitchen down is making sure that the shrimp, sweet potatoes and marinade cover the parchment paper completely. Mine was fine for 6 minutes in the broiler except for one edge that got a bit charred. This one is a keeper. My kitchen smells amazine.
Chowchap
Non stick liners such as Silpat are not safe for broiler use!
Adele
Flavor was merely ok, sheet pan method promises ease but did not deliver. Marinade was passable on the shrimp but unsavory on the sweet potatoes. Easier and tastier would be a basic oil-lemon/vinegar-garlic; would not try coconut milk again for this purpose. Time and some mess already to roast vegetables, did not enjoy having to then broil as well. Nothing burned, yay, but my shrimp cooked quickly so I did not achieve a char. Maybe caramelization would have elevated the flavor of this dish?
Fred Garry
Red chili garlic paste instead of sriracha only because I didn't have it; gave a nice kick because I put in two tablespoons. Didn't bother with the broiler (I am afraid of mine), but simply increase the temp to 425 and let the roasting continue. There was nothing left in the bowl which is the five star rating in our house.
Allan NYS
Wonderful recipe! I made it a couple hours early as I had other things to do later and let both the shrimp and sweet potatoes marinate in separate bowls in the sauce in the refrigerator. Don't know whether that had any particular effect, but was excellent.
EWitz
I listened to advice to add more flavor and doubled the garlic, red pepper flakes, ginger , and Sriracha to the coconut milk base. Following cooking instructions the potatoes were nicely charred after 6-7 minutes in broiler and the shrimp were delicious. My spouse who doesn't even like sweet potatoes couldn't stop eating them...!
Elizabeth
Using non-stick foil instead of parchment paper addresses the fire issue.
Merrill McNicholas
I love Melissa Clark and her recipes!
cook from seattle
After reading some reviews, wondered if it was a mistake to make this. Now, made it twice. Bumped up the ginger, sriracha, garlic, lime zest, cilantro just a bit. End result was so good! Used parchment paper (not a cheaper brand) w/o causing a house-fire as some mentioned. Learned to get the oil on the potatoes for a good roast. Best if the shrimp marinade bubbles up to thicken at the end w/o overcooking the shrimp. Partially frozen shrimp helped avoid overcooking.
LeChef
Made with the sole changes being used 2lbs of 16-20 count shrimp and used Flatiron Chili Peppers “Asian Red” chili flakes in place of the red chilis called for. Oh, and duck fat in place of the olive oil because I’m fancy (or I had it in a spray can, and didn’t feel like drizzling EVOO). Delicious and the heat from the Asian Red chili flakes was a winner. Not a hard recipe at all, not terribly equipment intense, and really delicious.
MJ
Love it! My husband said it’s his new favorite. Doubled everything in the sauce. Served on a bed of arugula.
Becky
Really good! Made as directed except only had one pound of sweet pots so I made up the difference with cauliflower (wonderful). Also, didn’t have cilantro because I had used it all up making samin noarat’s cilantro date chutney yesterday, so that is what I serve and was very happy.
Chris H.
Agree with doubling ginger, garlic, sriracha.
Miranda
This is one of my favorite recipes for shrimp—flavorful and comforting, as well as a fire hazard as written! Use tin foil instead of parchment paper or a silicone pad, since neither should go under a broiler on high! Also, fit the size of the sheet pan to the quantity you are cooking so that the marinade stays within the sweet potatoes and shrimp. You can also add a green vegetable, like Brussels sprouts or broccoli to the sweet potatoes to make it a one-dish meal.
Mollette
Made per recipe. An easy delicious meal that I definitely will add to the rotation!
MikeB
As Bill Brison likes to remind us, suggested measures for recipe purposes are imperfect. For the sauce, I used a lot more of everything (but with the ratios intact) in anticipation of the loss of moisture and the result was fantastic! (I used the broiler one notch down). Delicious.
Bill W.
Made as is, with the exception of using a whole can of coconut milk, instead of just the cup. I served it with sides of rice (vehicle for the sauce) and I roasted green beans in a separate pan. The lime really brightens it up at the end. I think because I used a whole can of coconut milk, I would up the garlic, ginger and sriracha the next time. Definitely a keeper recipe.
Ditch the parchment paper
I followed recipe as written and found the parchment paper to be an obstacle. I couldn't toss the sweet potatoes during cooking because they were stuck to the paper--later, trying to serve, the paper disintegrated while trying to scoop the yummy sauce. Next time I will lightly oil the sheet pan and hope for a more satisfying process/result.
Jeremiah
Added more of everything with flavour and turned out amazing!
Erica
A win for our household! Made sweet potatoes more appealing for me, and shrimp more appealing for our shrimp skeptics. I did follow others' advice and crank up the garlic and ginger quite a bit. Used more shrimp and sweet potatoes than called for (not double but maybe time and half), and the marinade/sauce was plenty to coat it all well.
gvmartinez
Ehh! It was okay...not great. And I would add 30 minutes to the prep time.
Guy
This was a crowd pleaser… and I’m quite pleased with it! I agree with replacing parchment with aluminum foil (need not be non-stick). I would posit that anyone with bland results were missing something crucial- did you use full fat coconut milk (in a can, with the hard waxy fat on top)? Did you blend the coconut milk up and not just use the liquidy part? Did you drizzle twice with olive oil? I dare say, this recipe had almost too much flavor! Of course, as always, I doubled the amount of garlic!
Dee
Absolutely LOVED this. Didn’t bother lining the sheet pan and it was easy to clean up. Added corn to the leftovers the next night.
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