Another gorgeous dish made in no time. Sweet potato mango crevettes is a healthy and perfect meal for sunny and warm days. It is made with tender sweet potato, sweet mango, salty Feta cheese, parsley and delicious pink crevettes. You are going to love it.
Are you a shrimp and prawn lover like me? I am always searching for new ideas on how to prepare them and with what to pair them. My favourite way how to prepare prawns is, quickly pan-fry them until they have lost their translucency and got pink. They make any dish look gorgeous, this one included. Wink.
Besides being beautiful, this meal is packed with flavours, textures and vibrant colours, too. And, it is incredibly easy to make. All it requires is a bit of chopping, stirring, and pan-frying.
As in many of my favourite recipes, I have a little habit to add fruits to my dishes. More, I love fruits like apples (most common), peaches, strawberries, raspberries, melon and pineapple. These are only some from my list. Wink.
Also, you might like these delicious recipes with a fruity note. For instance, strawberry asparagus salad, a playful beetroot kiwi Rubik’s cube, a delicious persimmon cheese flammkuchen, a fruity berries stuffed sweet potato or this raw asparagus peach salad with meatballs.
Mango
Mango is an amazing tropical fruit, with sweet and bright yellow flesh. Because of its sweetness, most of the time it is associated with sweet treats and desserts. I made some delicious mango-coconut-raspberry ice popsicles some time ago. They were lovely, an explosion of fruitiness.
However, mango can work great in a salad as well and is served with meat or fish. You might check this mango-avocado salad or this beetroot carpaccio with mango dressing. The combination of sweet potato and mango is kind of unusual but it works wonderfully. You simply have to try it.
Crevettes
Crevettes are larger cooked prawns, especially loved in France. They are packed with proteins and very low in sugars and carbs. Perfect to keep your figure great and fit. Wink. Also, they are ready in no time. In fact, two minutes on the stove or grill are enough to enjoy them.
They turn into a lovely bright pink-red colour. I always leave the head and tail on. In fact, I think it has a special touch. But that is just my preference. I find they look cuter and at the same time they make your dish look perfect. I love this simple garlic pesto coconut shrimps, a lovely beluga shrimp soup and this shrimp salad recipe.
Ingredients for one portion of sweet potato mango crevettes:
- 200 g crevettes (prawns with head, tail, shell)
- 1 Tbsp of peanut oil
- half of a large sweet potato or one medium (cubed)
- half of a mango (cubed)
- sea salt
- 50 g Feta cheese
- fresh parsley for garnish
- a lemon slice for garnish
To begin, clean the crevettes, by removing the legs and peeling the shell but keeping the head and tail (if desired). Run a sharp knife at the back of each prawn and pull the vein out. It should go away easily. Place them on a plate and set them aside.
Then, peel, wash and cut the sweet potato into cubes. Wash and cut the mango into cubes, too. Put in a bowl and set aside.
In a medium frying pan, drizzle and heat some peanut oil. Add the potato cubes and cook for 10 minutes. Occasionally flip them around. Once they turn tender, remove them from the pan and put the crevettes in it. Cook until bright pink-red.
Finally, arrange the sweet potatoes and mango onto a plate. Crumble the Feta cheese on it and top with delicious crevettes. Garnish the sweet potato mango crevettes with fresh parsley and a slice or wedge of lemon.
Enjoy.
