Shrimp and Sweet Potato Spinach Skillet

This vibrant dish combines succulent shrimp with roasted sweet potatoes and fresh spinach, creating a delightful balance of flavors and textures. The sweetness of the potatoes complements the natural brininess of the shrimp, while the spinach adds a fresh, earthy note. This recipe is not only visually appealing but also meets dietary requirements, making it a healthy, high-protein option.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 4 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
5. Stir in the fresh spinach and cook for another 2 minutes until wilted.
6. Remove the skillet from heat and squeeze fresh lemon juice over the shrimp and spinach mixture.
7. Serve the shrimp and spinach over the roasted sweet potatoes, garnished with fresh parsley.