Mediterranean Grilled Shrimp Stuffed Sweet Potatoes with Garlic Yogurt & Herb Drizzle
These tender, roasted sweet potatoes are stuffed with juicy grilled Mediterranean-spiced shrimp, crunchy cucumber-tomato salad, and a creamy garlic yogurt sauce. A fresh parsley-mint drizzle ties everything together. It’s healthy, balanced, and full of satisfying Mediterranean flavor — a perfect dinner or lunch that feels like sunshine on a plate.
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 40 minutes (for sweet potatoes)
Total Time: 1 hour
Ingredients:
For the Sweet Potatoes:
2 medium sweet potatoes
1 tbsp olive oil
Salt & pepper
For the Grilled Shrimp:
250g (½ lb) large shrimp, peeled & deveined
1 tbsp olive oil
1 garlic clove, minced
1 tsp lemon juice
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp cumin
Salt & pepper
For the Cucumber Tomato Topping:
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1 tbsp red onion, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
Salt & pepper
For the Garlic Yogurt Sauce:
1/2 cup Greek yogurt
1 garlic clove, finely grated
1 tbsp lemon juice
1 tbsp olive oil
Salt to taste
For the Herb Drizzle (Optional):
2 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
2 tbsp olive oil
1/2 tbsp lemon juice
Instructions:
Step 1: Roast the Sweet Potatoes
1. Preheat oven to 200°C (400°F).
2. Scrub sweet potatoes, pierce a few times with a fork, rub with olive oil, and sprinkle with salt.
3. Roast on a baking sheet for 40–45 minutes or until tender inside.
Step 2: Prepare the Yogurt Sauce
1. Mix together Greek yogurt, garlic, lemon juice, olive oil, and salt.
2. Chill until serving.
Step 3: Make the Cucumber Tomato Salad
1. Combine cherry tomatoes, cucumber, red onion, lemon juice, olive oil, salt, and pepper. Set aside.
Step 4: Marinate & Grill Shrimp
1. Toss shrimp with olive oil, garlic, lemon juice, paprika, oregano, cumin, salt, and pepper.
2. Let marinate for 10–15 minutes.
3. Grill on a grill pan or skillet over medium-high heat for 2–3 minutes per side until pink and cooked through.
Step 5: Optional Herb Drizzle
1. Whisk together chopped parsley, mint, olive oil, and lemon juice.
Step 6: Assemble the Stuffed Potatoes
1. Once potatoes are soft, slice open lengthwise and fluff the inside slightly with a fork.
2. Spoon in the cucumber tomato salad, top with grilled shrimp, then drizzle with garlic yogurt sauce and optional herb drizzle.
3. Garnish with extra herbs and lemon wedges.
Notes:
- You can use air-fried shrimp for a crispier twist.
- For even more flavor, add a sprinkle of sumac or za’atar on top.
- Want to make it spicy? Add harissa or a pinch of chili flakes to the shrimp marinade.
Tips:
Fast version: Microwave sweet potatoes for 7–8 minutes instead of roasting.
Prep ahead: Make shrimp, yogurt, and salad the day before. Just roast & assemble fresh.
Add crunch: Top with toasted pine nuts or crushed pita chips.
❓ Frequently asked questions FAQ:
Q: Can I make this dairy-free?
A: Yes! Use a dairy-free yogurt for the garlic sauce or switch to tahini-lemon dressing.
Q: Can I swap shrimp with another protein?
A: Absolutely! Grilled chicken, falafel, or chickpeas work beautifully.
Q: Can I use white potatoes?
A: You can — but sweet potatoes add a nice contrast to the savory shrimp and tangy toppings.
️ Nutritional Information
Calories: ~480
Protein: 32g
Fat: 20g
Carbohydrates: 45g
Fiber: 7g
Sugar: 9g
Sodium: 560mg