Instant weeknight classic, heavily borrowed from Jeff Mauro’s recipe here! 20 minutes, 400 calories a serving. Winner Winner sweet potato noodle dinner!
6 cups sweet potato noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup lime juice (2 limes)
2 tablespoons honey
1 tablespoon grated ginger
1 teaspoon toasted sesame oil
1 clove garlic minced
1 pound raw deveined/deshelled shrimp
1 tablespoon paprika
1 tablespoon garlic powder
1/4 cup crushed peanuts
3 scallions, minced
Preheat the oven to 375 degrees F.
Place the sweet potato noodles on a large baking sheet and bake unseasoned until slightly crispy and yielding, about 10 minutes (use foil or parchment to help with cleanup)
Whisk together the peanut butter, soy sauce, lime juice, honey, ginger, sesame oil, and fresh garlic.
Season the shrimp with the paprika, garlic powder, and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.