Breaded shrimps with sweet potatoes and yogurt dip
Select Fish breaded shrimp are paired with oven-roasted sweet potatoes seasoned with smoked paprika and a simple, lemony sauce. A great choice for a casual meal or as a centerpiece for the table.
Servings: 4
Prep time: 15 minutes
Cooking time (side dish): 30–40 minutes
Ingredients
- 600g Select Fish breaded shrimps
- Lemon, sliced, for serving
- 800 g sweet potatoes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
½ tsp dried thyme
For the dip
- 200 g strained Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
Zest from ½ unwaxed lemon
1 tsp honey
1 tbsp finely chopped dill
Cooking Instructions
- Prepare the sweet potatoes
Preheat the oven to 200°C (conventional) or 180°C (convection). Wash the sweet potatoes thoroughly and cut them into wedges of similar size, about 2 cm thick.
Toss them with olive oil, paprika, garlic, thyme, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper and bake for 30–40 minutes, turning them halfway through, until they’re tender and golden brown around the edges.
2. Make the sauce
In a bowl, mix together the yogurt, olive oil, lemon juice and zest, honey, and dill. Add salt and pepper, taste, and refrigerate until ready to serve.
3. Prepare the shrimp
Just before the sweet potatoes are done, prepare the breaded shrimp according to the package instructions, using the recommended method and temperature.
Serve the sauce on the side, rather than pouring it over the shrimp, so that every bite combines the crispy breading with the refreshing, lemony flavor.
