Jamaican Jerk Shrimp & Purple Sweet Potato Pancakes

Jamaican Jerk Shrimp & Purple Sweet Potato Pancakes 

1 lb. large shrimp, peeled and deveined
2-3 tsp. (depending upon how strong you want your jerk) Jamaican Jerk dry rub
1 tsp. coconut oil

1-2 medium purple sweet potatoes, peeled (about 450g total)
2 large eggs
pinch of sea salt
1 Tbs. fresh basil, thinly sliced
1-2 tsp. coconut oil

 

Rub the raw shrimp with the jerk seasoning until all surfaces are covered. Heat the coconut oil (you may choose to grill your shrimp too – ) over medium heat in a large skillet. 

 

Toss in the shrimp and cook until crispy.

 

Meanwhile, process the peeled potatoes until finely shredded or “riced.”

Steam or microwave on high (3-4 minutes) until soft.

Whisk in the egg, salt, and basil, until a nice batter forms.

Heat the coconut oil over medium heat and divide the mixture into fourths, to fry up four pancakes – one at a time is best. After cooking for about 2 minutes, flip and finish cooking the opposite side.

 

Serve the shrimp atop the purple pancakes.

 

Amazing…right?