Here's a recipe for a delicious and filling low-carb shrimp and broccoli stuffed sweet potato:
Ingredients:
2 large sweet potatoes
1 pound large shrimp, peeled and deveined
1 head broccoli, cut into small florets
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/4 cup chopped fresh parsley, for garnish
Instructions:
Preheat the oven to 400°F.
Wash and pierce the sweet potatoes several times with a fork.
Place the sweet potatoes on a baking sheet and bake for 45-50 minutes until tender.
While the sweet potatoes are baking, prepare the shrimp and broccoli filling.
In a large skillet, heat the olive oil over medium heat.
Add the broccoli florets and sauté for 3-4 minutes until tender-crisp.
Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
Season the shrimp and broccoli with garlic powder, salt, and pepper to taste.
When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
Cut the sweet potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of flesh around the skin.
Add the sweet potato flesh to the skillet with the shrimp and broccoli and stir to combine.
Fill each sweet potato skin with the shrimp and broccoli mixture.
Place the stuffed sweet potatoes back on the baking sheet and bake for 10-15 minutes until heated through.
Serve the shrimp and broccoli stuffed sweet potatoes hot, garnished with chopped fresh parsley.
This shrimp and broccoli stuffed sweet potato is a healthy and low-carb meal that's also delicious and filling. The combination of the sweet and savory flavors creates a wonderful balance, making this dish a satisfying option for lunch or dinner. Enjoy!