Ingredients
Cooking spray
2 -3 medium sweet potatoes, sliced into 1/8"-thick coins
Kosher salt
Freshly ground black pepper
Cooking spray
20 large shrimp, peeled and deveined (about 3/4 lb.)
1 1/2 c. grape tomatoes, halved
1/4 small red onion, finely diced
2 avocados, diced
4 fresh basil leaves, thinly sliced
2 large heads butterhead or romaine lettuce
Juice of 2 lemons
2 cloves garlic, minced
3 fresh basil leaves, thinly sliced
2 tbsp. white wine vinegar
3 tbsp. extra-virgin olive oil or avocado oil
1/2 tsp. paprika
Kosher salt
Freshly ground black pepper
Preparation
Step 1Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.Step 2Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.Step 3Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.Step 4Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper. Step 5In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated. Step 6Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.
Bake a batch of sweet potato chips on the side so you have a well-balanced lunch :)
