Shrimp Salad Sweet Potato Bites

It is unofficially summer, soon to be officially and it makes me so happy. The beach is calling me, my friends. I love living only an hour from the Jersey Shore (no, not with Snookie and The Situation, the REAL Jersey Shore). Cookouts and outdoor potlucks are really starting to kick off too, and I always love serving some kind of salad. You all know that shrimp is my favorite protein in the world by now if you’ve been following, so this week I decided to put it to good use in a satisfying but refreshing summer ready lemony shrimp salad. Not only shrimp salad, but shrimp salad sweet potato bites. Basically two of my favorite foods in one glorious package.

First, I cooked off my shrimp with lots of lemon zest and seasonings. They were gorgeous just like this on their own!
The anchor of the whole salad though was this homemade lemon mayo using olive oil. I can’t even remember the last time I bought mayo. It is so easy and quick to make my own and I love it.
I just stirred the cooled, chopped shrimp and homemade mayo with lots of celery and cashews for great texture, and seasoning for more flavor. I LOVED how jam packed with shrimp this salad was. I sure didn’t skimp on the good stuff. Then I let it sit and chill in the refrigerator for at least 3 hours. That allowed the flavors to really marry and the mayo to completely thicken and set.
When I was almost getting ready to assemble, I baked thin rounds of sweet potato with lots of olive oil and seasoning on them. They became so tender and slightly crisp around the edges.

I just scoop a spoonful of the salad onto each sweet potato round and I had myself an elegant little appetizer/light lunch! I loved how low carb these shrimp salad sweet potato bites were and so flavorful. They were satisfying and huge on flavor, but the lemony homemade mayo and fresh, briny shrimp kept it from seeming heavy. Hope you all enjoy these babies too! xoxo

Shrimp Salad Sweet Potato Bites
Shrimp Salad Sweet Potato Bites
5 from 1 vote
Shrimp Salad Sweet Potato Bites
Shrimp Salad Sweet Potato Bites
Prep Time
20 mins
Cook Time
5 mins
Chilling Time
3 hrs
Total Time
25 mins
 

An amazing shrimp salad using homemade mayo served on perfect little toasty slices of sweet potato. So good as a low carb, healthy appetizer or light lunch!

Course: Appetizer
Keyword: Shrimp Salad, Shrimp Salad Sweet Potato Bites, Sweet Potato
Servings: 6
Calories: 555 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE SHRIMP SALAD
  • 1 dash olive oil
  • 1/2 lemon zested
  • 2 pounds large shrimp peeled, deveined and tails removed
  • 1 pinch salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried onion
  • 1/4 teaspoon cumin
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 whole egg yolk
  • 1 cup olive oil
  • 3 stalks celery diced small
  • 1/2 cup cashews roughly chopped
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground mustard
FOR THE SWEET POTATOES
  • 3 medium sweet potatoes sliced into thin rounds
  • 3 tablespoons olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
Instructions
  1. First, cook the shrimp. Heat the olive oil in a large skillet over medium high heat and add the lemon zest to really infuse into the oil. Then add the shrimp and cook it until it is pink and opaque, for about 5 minutes. While it cooks, flavor it with the salt, garlic powder, dried onion and cumin. Once it is cooked through, set it aside to cool. While it cools, make the amazing lemon mayo. Wrap a bowl with a cold, damp towel. Whisk the lemon juice, Dijon and egg yolk together in that bowl until it is bubbly and thoroughly mixed. Then keep whisking (it's an arm workout) while you slowly pour in the olive oil until you have a gorgeous, thick mayo. 

  2. Combine the mayo, celery, cashews, dried tarragon, dried thyme and ground mustard in a bowl. Take the cooled shrimp and roughly chop it into little pieces and stir it in thoroughly with the rest of the salad. Seal it up and let it chill for at least 3 hours, or up to overnight. About 40 minutes before you are ready to serve, pre-heat the oven to 375. Line a sheet tray with a silicone mat. Place the sweet potato thin round slices in a single layer on the sheet tray. Then stir the olive oil, cumin, garlic powder, salt and black pepper together in a bowl and brush it generously on each sweet potato round. Bake them for 25 minutes or so until tender and slightly crisp. Let them cool for a few minutes, then scoop a spoonful of salad on each round. Serve immediately! Keep any leftover shrimp salad for sandwiches or wraps. 

Nutrition Facts
Shrimp Salad Sweet Potato Bites
Amount Per Serving
Calories 555 Calories from Fat 358
% Daily Value*
Fat 39.8g61%
Saturated Fat 6.2g39%
Cholesterol 251mg84%
Sodium 279mg12%
Potassium 104mg3%
Carbohydrates 23.9g8%
Fiber 2.7g11%
Sugar 4.4g5%
Protein 31.9g64%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Shrimp Salad Sweet Potato Bites
Shrimp Salad Sweet Potato Bites

10 thoughts on “Shrimp Salad Sweet Potato Bites”

  1. 5 stars
    Shrimp and sweet potato are two of my favorite things so this dish is a winner! Plus, I love that there’s no mayo in the shrimp salad.

  2. Holy moly these look tasty! I’ve never had shrimp and sweet potatoes together before. I’m so curious to try!

Leave a Reply

Your email address will not be published. Required fields are marked *