Sheet-Pan Coconut Shrimp and Sweet Potatoes

By Melissa Clark

Updated January 29, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(2,932)
Comments
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Cubes of sweet potatoes and plump pink shrimp — both coated in spicy ginger-spiked coconut milk — share a sheet pan in this easy, deeply flavored one-pan meal. The sweet potato is added to the pan first, and roasted until just tender. Then, shrimp is scattered on top, and the whole pan is run under the broiler. The brief, intense heat allows the shrimp to cook through but stay succulent and the coconut milk-bathed sweet potatoes to caramelize at their edges. Scallions, cilantro and lime juice add a jolt of brightness right at the end.

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Ingredients

Yield:4 servings

  • 1 cup unsweetened coconut milk, preferably full-fat

  • 1 teaspoon Sriracha, plus more for serving

  • 2 garlic cloves, finely grated

  • 1 (1-inch) piece fresh ginger, finely grated

  • 1 bunch scallions, green and white parts thinly sliced and separated

  • ½ teaspoon red-pepper flakes

  • 1 ¼ teaspoons kosher salt (Diamond Crystal, or use ½ teaspoon Morton), plus more for sprinkling

  • ¼ cup chopped cilantro

  • 2 limes

  • 1 ½ pounds shelled large shrimp

  • 2 pounds sweet potato, cut into 1-inch cubes (peeled or not, as you like)

  • Extra-virgin olive oil, for drizzling

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 grams carbs; 274 milligrams cholesterol; 539 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 9 grams fiber; 961 milligrams sodium; 40 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Line a sheet tray with parchment paper or a nonstick liner.

  2. Step 2

    In a medium bowl, whisk together coconut milk, Sriracha, garlic, ginger, sliced scallion whites, red-pepper flakes, salt and cilantro.

  3. Step 3

    Finely grate the zest of 1 lime directly into coconut milk mixture, then squeeze in the lime juice (reserve the second lime for later).

  4. Step 4

    Put shrimp in another medium bowl. Pour half of the coconut mixture over shrimp and stir to combine. Let marinate in the fridge while the sweet potatoes roast.

  5. Step 5

    Meanwhile, add the sweet potato cubes to the bowl with the remaining coconut mixture and toss to combine. Evenly spread potatoes on the prepared sheet tray, pouring all of the liquid from the bowl over them. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 40 minutes, tossing a couple of times while roasting, until the sweet potatoes are tender.

  6. Step 6

    Remove pan from oven and heat broiler to high. Spread shrimp evenly on top of the sweet potatoes and pour in any liquid from the bowl. Drizzle shrimp with olive oil and sprinkle with salt. Broil on high for 5 to 7 minutes, or until the shrimp are pink and just beginning to curl, and the sweet potatoes are charred in spots, rotating the pan after 3 minutes.

  7. Step 7

    To serve, squeeze the juice of the reserved lime on top and sprinkle with sliced scallion greens. Drizzle with more Sriracha sauce.

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Ratings

5 out of 5
2,932 user ratings
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Comments

Charles Michener

I don't share Melissa Clark's fondness for sheet pan cooking. Even when I follow her recipes to the letter, the results often turn out dry and the different ingredients haven't come together. The old-fashioned process of browning, frying, braising - all on top of the stove - can't be beat.

Chowchap

Non stick liners such as Silpat are not safe for broiler use!

Tess

I made this tonight - pretty much as written. Used aluminum foil instead of parchment paper to avoid a broiler fire. Served with black beans. Easy, tasty, and fairly quick. Consider this recipe added to the rotation.

MJ

Thanks to my magically quick cooking sweet potatoes (???) this was fridge to table in under 30 minutes. Not sure what everyone is yammering on about "45 minutes just to prep." I halved the coconut milk but kept the other marinade ingredients the same and it amped up the flavor (look woooohey so much flavor). But this didn't make a satisfying dinner on its own. Maybe serve over rice? Or maybe I just eat more than your average bear.

MJ

Hey so...who's sweet potatoes take 30-40min to cook in 1" cubes? I know there are yams and then there are sweet potatoes and people sometimes use them interchangeablly when they are not, but I'm using the same, bright orange "sweet potatoes" pictured and mine cooked in like 15 minutes. I am confused.

Steven

Melissa’s recipe does not fail and this one is exceptional. Also, congrats to Melissa and her new role at NYT Cooking as Host for the NYT Cooking Newsletter. Followed the recipe except I added “one can” instead of one cup of coconut milk as I read it wrong not having my glasses on. Glad I did and as other commenters mentioned, it was superb. The only other change was to add halved baby yellow potatoes as I fell short of two pounds of sweet potatoes. Actually, the addition made it more of a complete one sheet-pan meal with the variety. I agree with other commenters that butternut squash would also work well. That said, the sauce is amazing and like others, I do not use parchment or aluminum foil to line the pan although I have used both for other recipes. The reason is that as when one “tosses” the ingredients while roasting, it’s easier and more effective to scoop and fold over the sauce for better coverage/results similar to tossing in a wok. Parchment or aluminum foil gets in the way of effective tossing and either tears or snags. And broiling produces beautifully charred results but I agree with others; one must be very careful and check constantly not to overdo it to a burned crisp. The “extra sauce—one can” shines making this recipe a keeper.

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