Turmeric-Spiced Shrimp with Sweet Potato Roast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An anti-inflammatory seafood dish designed to address skin breakouts by reducing inflammation and supporting detoxification. This Whole30 recipe (anti-inflammatory), ready in about 40 minutes, pairs shrimp, sweet potato, turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and dice sweet potato into 1/2-inch cubes. Toss with 1/2 tbsp coconut oil, 1/4 tsp sea salt, and 1/2 tsp turmeric.
  2. Step 2: Roast for 20 minutes until golden and tender, stirring once halfway through.
  3. Step 3: Pat shrimp dry and toss with remaining 1/2 tbsp coconut oil, 1/2 tsp turmeric, minced garlic, and 1/4 tsp sea salt.
  4. Step 4: Sauté shrimp in a skillet over medium-high heat for 2-3 minutes per side until pink and opaque.
  5. Step 5: Plate roasted sweet potatoes, top with shrimp, and squeeze lime juice over everything. Garnish with fresh cilantro just before serving to maximize antioxidant benefits.

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