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Dinner

Spicy Mexican Shrimp Curry with Sweet Potato

Prawns in a spiced sauce over sweet potato. 69 g of protein and a lot of heat.

Calories
594kcal
Protein
69g
Fat
21g
Carbs
39g

Per serving, makes 1. Published 27 August 2026.

Allergens

  • Crustaceans
  • Some blends include mustard seed. Check the jar.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Peppers65g
  • Tomato85g
  • Onions75g
  • Olive oil1 spray
  • Sweet potato92g
  • Coconut milk80ml
  • Shrimps263g
  • Cumin1g
  • Chipotle paste2g
  • Curry powder2g

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Method

  1. Dice the onions, peppers and tomato, then sauté in a dry pan or with a touch of the coconut milk until softened.

  2. Add the cumin, curry powder and chipotle paste, toasting briefly to release the aromatics. Cube the sweet potato and add to the pan with the coconut milk, cover and simmer until the sweet potato is tender.

  3. Add the shrimps and cook through for 3-4 minutes until opaque and just cooked, then adjust seasoning and serve.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.