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Shrimp Salad Sweet Potato Bites
Recipe

21 INGREDIENTS • 8 STEPS • 3HRS 25MINS

Shrimp Salad Sweet Potato Bites

3.5
4 ratings
An amazing shrimp salad using homemade mayo served on perfect little toasty slices of sweet potato. Super delicious, served as a healthy appetizer or light lunch!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
An amazing shrimp salad using homemade mayo served on perfect little toasty slices of sweet potato. Super delicious, served as a healthy appetizer or light lunch!
3HRS 25MINS
Total Time
$4.15
Cost Per Serving
Ingredients
Servings
6
US / Metric
Shrimp Salad
Olive Oil
1 dash
Lemon
1
Lemon, zested, juiced
zest from 1/2 lemon and 1/2 Tbsp juice per 6 servings
Large Shrimp
2 lb
Large Shrimp, peeled, deveined
tails removed
Salt
1 pinch
Garlic Powder
1/2 tsp
McCormick® Garlic Powder
Dried Onions
1/2 tsp
Dried Onions
Ground Cumin
1/4 tsp
Ground Cumin
Dijon Mustard
1 Tbsp
Dijon Mustard
Egg
1
Egg, separated
yolk only
Olive Oil
1 cup
Celery
3 stalks
Celery, diced
Raw Cashews
1/2 cup
Raw Cashews, roughly chopped
Dried Thyme
1/2 tsp
Dried Thyme
Dry Mustard
1/4 tsp
Dry Mustard
Sweet Potatoes
Sweet Potato
3
Medium Sweet Potatoes
sliced into thin rounds
Olive Oil
3 Tbsp
Ground Cumin
1/4 tsp
Ground Cumin
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Salt
1 pinch
Nutrition Per Serving
VIEW ALL
Calories
697
Fat
50.9 g
Protein
41.8 g
Carbs
19.1 g
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Shrimp Salad Sweet Potato Bites
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Heat the Olive Oil (1 dash) in a large skillet over medium-high heat and add the zest of the Lemon (1) to really infuse into the oil.
step 2
Then add the Large Shrimp (2 lb) and cook it until it is pink and opaque, for about 5 minutes. While it cooks, flavor it with the Salt (1 pinch), McCormick® Garlic Powder (1/2 tsp), Dried Onions (1/2 tsp), and Ground Cumin (1/4 tsp). Once it is cooked through, set it aside to cool.
step 2 Then add the Large Shrimp (2 lb) and cook it until it is pink and opaque, for about 5 minutes. While it cooks, flavor it with the Salt (1 pinch), McCormick® Garlic Powder (1/2 tsp), Dried Onions (1/2 tsp), and Ground Cumin (1/4 tsp). Once it is cooked through, set it aside to cool.
step 3
While it cools, make the lemon mayo. Wrap a bowl with a cold, damp towel. Whisk the Lemon Juice, Dijon Mustard (1 Tbsp) and Egg (1) yolk together in that bowl until it is bubbly and thoroughly mixed. Then keep whisking while you slowly pour in the Olive Oil (1 cup) until you have a gorgeous, thick mayo.
step 3 While it cools, make the lemon mayo. Wrap a bowl with a cold, damp towel. Whisk the Lemon Juice, Dijon Mustard (1 Tbsp) and Egg (1) yolk together in that bowl until it is bubbly and thoroughly mixed. Then keep whisking while you slowly pour in the Olive Oil (1 cup) until you have a gorgeous, thick mayo.
step 4
Combine the Mayo, Celery (3 stalks), Raw Cashews (1/2 cup), Dried Tarragon (1/2 tsp), Dried Thyme (1/2 tsp), and Dry Mustard (1/4 tsp) in a bowl.
step 5
Take the cooled shrimp and roughly chop it into little pieces and stir it in thoroughly with the rest of the salad. Seal it up and let it chill for at least 3 hours, or up to overnight.
step 5 Take the cooled shrimp and roughly chop it into little pieces and stir it in thoroughly with the rest of the salad. Seal it up and let it chill for at least 3 hours, or up to overnight.
step 6
About 40 minutes before you are ready to serve, preheat the oven to 375 degrees F (190 degrees C).
step 7
Line a sheet tray with a silicone mat. Place the Sweet Potatoes (3) slices in a single layer on the sheet tray. Then stir the Olive Oil (3 Tbsp), Ground Cumin (1/4 tsp), McCormick® Garlic Powder (1/4 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch) in a bowl and brush it generously on each sweet potato round.
step 7 Line a sheet tray with a silicone mat. Place the Sweet Potatoes (3) slices in a single layer on the sheet tray. Then stir the Olive Oil (3 Tbsp), Ground Cumin (1/4 tsp), McCormick® Garlic Powder (1/4 tsp), Salt (1 pinch), and Ground Black Pepper (1 pinch) in a bowl and brush it generously on each sweet potato round.
step 8
Bake them for 25 minutes or so until tender and slightly crisp. Let them cool for a few minutes, then scoop a spoonful of salad on each round. Serve immediately!
step 8 Bake them for 25 minutes or so until tender and slightly crisp. Let them cool for a few minutes, then scoop a spoonful of salad on each round. Serve immediately!
Tags
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Appetizers
Dairy-Free
American
Gluten-Free
Seafood
Summer
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