Spicy Coconut Curry Shrimp with Roasted Sweet Potato Salad

Ingredients

• 1 lb peeled and deveined shrimp
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1/4 cup chopped cilantro
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 4 cups baby spinach
• 1/2 small red onion, sliced
• 1/4 cup feta cheese, crumbled

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and lightly browned.

2. 2

   In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until opaque. Remove shrimp from the pan and set aside.