Caribbean Sweet Potato, Shrimp & Bean Salad
A vibrant and nourishing salad that blends Caribbean flavors — sweet roasted potatoes, juicy shrimp, black beans, crisp veggies, and a zesty lime dressing with a hint of tropical sweetness. It’s light yet filling, protein-rich, and perfect for a summer lunch or a healthy dinner bowl.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Roasted Sweet Potatoes:
1 large sweet potato, peeled and cubed
1 tbsp olive oil
½ tsp paprika
¼ tsp cumin
¼ tsp garlic powder
Salt and pepper, to taste
For the Shrimp:
250g (½ lb) large shrimp, peeled and deveined
1 tsp olive oil
½ tsp lime zest
½ tsp paprika or mild chili powder
1 garlic clove, minced
Salt and black pepper, to taste
Juice of ½ lime
For the Salad:
1 cup black beans, rinsed and drained
½ cup corn kernels
½ red bell pepper, diced
¼ cup red onion, finely chopped
1 cup mixed greens or baby spinach
½ avocado, diced
1 tbsp chopped cilantro
For the Caribbean Lime Dressing:
2 tbsp olive oil
Juice of 1 lime
1 tsp honey or maple syrup
½ tsp Dijon mustard
½ tsp minced garlic
Pinch of salt and pepper
Optional: a splash of orange juice or pineapple juice for extra tropical flavor
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes, stirring halfway through, until golden and tender.
2. Cook the Shrimp
In a small bowl, mix olive oil, lime zest, minced garlic, and paprika.
Toss shrimp in the mixture.
Heat a skillet or grill pan over medium-high heat.
Cook shrimp for 2–3 minutes per side, until pink and opaque.
Squeeze lime juice over them right after cooking.
3. Prepare the Dressing
Whisk together olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and pepper (plus optional tropical juice) until smooth and emulsified.
4. Assemble the Salad
Arrange mixed greens or spinach in a large bowl.
Add roasted sweet potatoes, black beans, corn, bell pepper, red onion, and avocado.
Top with grilled shrimp.
Drizzle with the Caribbean Lime Dressing.
Sprinkle chopped cilantro or parsley for a fresh finish.
Notes & Tips
For extra flavor: Add a few chunks of fresh mango or pineapple for a fruity Caribbean touch.
Make it heartier: Serve over a bed of quinoa or brown rice.
Meal prep tip: Store the dressing separately and toss before serving.
Non-spicy version: Skip chili powder and use only paprika for warmth without heat.
Frequently Asked Questions
Q: Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking for the best texture.
Q: What beans work best?
Black beans are traditional, but kidney beans or pinto beans also taste great.
Q: Can I make this vegetarian?
Absolutely — skip the shrimp and add grilled tofu, chickpeas, or extra beans.
Nutritional Information
Calories: ~510 kcal
Protein: 36g
Carbohydrates: 40g
Fat: 20g
Fiber: 9g