Go Back
+ servings
Print

Sweet Potato Green Beans Shrimp Skillet

This Sweet Potato Green Beans Shrimp Skillet is gluten-free, super filling, and only one pot. The best part? It is done in less than 30 minutes. Enjoy!
Course Main Course
Cuisine American
Keyword dinner, gluten-free, one-pan, seafood, Special Diet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 247kcal

Ingredients

Instructions

  • In a cast iron skillet, add the extra virgin olive oil over medium heat.
  • Add garlic and cook for about 30 seconds.
  • Add the shrimps and cook them until they are pink. Set them aside.
  • Using the same skillet, add sweet potato and vegetable broth. Cook until soft or about 10 15mins. In case you need, add a few more tablespoons of vegetable broth.
  • Add green beans, crushed red pepper, salt, and pepper and cook for 3-4 minutes.
  • Add the cooked shrimp to the sweet potato and green beans mixture. Stir well.
  • Top the mixture with mozzarella cheese and put a lid on the skillet only for few minutes to melt the cheese.
  • Top with fresh parsley.

Notes

  • You can buy shrimp with tails removed, deveined, and peeled to save time.
  • Try to use the largest skillet you have as it’ll help prevent the ingredients from overcrowding. 
  • You can use frozen shrimp for this shrimp skillet but you need to fully thaw them before using. 
  • To store: Store leftovers in the fridge in an airtight container for up to 4 days.
  • To reheat: You can reheat this shrimp recipe in the microwave or on the stovetop. 

Nutrition

Serving: 1/4 | Calories: 247kcal | Carbohydrates: 34g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 417mg | Potassium: 776mg | Fiber: 10g | Sugar: 5g