Bold notes of citrus and mint emerge as the complexion boosting stars that bring all the flavors together in my Springtime Shrimp and Sweet Potato Recipe! 

Mint is known for its complexion boosting brightening anti-inflammatory benefits, as well as my known complexion boosting favorite, sweet potato and Brightland Awake Olive Oil which I stock to shop under Wellness at LORDE!

Roasting the sweet potatoes simply with a drizzle of Brightland Awake Olive Oil, Himalayan salt and fresh cracked pepper, caramelizes them to perfection while providing a crisp exterior and backdrop to the snappy shrimp. Cook them in a flash with another drizzle of Awake, a generous dose of fresh cracked black and pink peppercorns and Himalayan salt to taste. 

The Citrus Mint Sauce is your last drizzle to finish, and know it will be your go-to sauce for a whole lot! This traditional Indian favorite sauce comes together in a snap! 

My Springtime Shrimp and Sweet Potato Recipe

Citrus Mint Sauce:

1/2 cup mint leaves

1/4 cup cilantro leaves

1 1/2 Tbsp. fresh squeezed lemon juice

1/2 cup full fat greek yogurt

1 seeded Jalapeño 

A few drops Maple syrup

2 Tbsp. cold water

Himalayan Salt and Pepper to taste

Puree in a blender and chill.

 

Sweet Potatoes:

Drizzle Awake Olive Oil on a sheet pan

Cut up two whole sweet potatoes removing the skin

Season with Himalayan Salt and Pepper to taste.

Mix with your hands, distributing the seasoning and oil evenly on the sweet potatoes.

Roast at 375 for 20-25 min, flipping the sweet potatoes after 15 min.

 

Shrimp:

1 Tbsp. cracked black pepper

1 Tbsp. cracked pink pepper

1 tsp.Himalayan salt

3 Tbsp. Awake Olive Oil

Jumbo shrimp rinsed and patted dry

Warm the pan for 1 min on medium high heat, add the spices and let them bloom for a few seconds, distribute the spices evenly in the pan with a spatula before adding the shrimp to the pan. With tongs, lift the shrimp after a few minutes, about 2-3, making sure there is a golden crust of seasoning on it, and they should lift with ease. Place the uncooked side down for 20 seconds to cook through but not over cook.

Plate it up, drizzle that sauce over all the goodness and enjoy!