Caribbean Sweet Potato, Shrimp & Bean Salad: A Flavor-Packed Tropical Delight

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Looking for a bold, vibrant, and wholesome dish that brings the sunshine of the Caribbean straight to your plate? This Caribbean Sweet Potato, Shrimp & Bean Salad is the perfect answer. Bursting with smoky, tangy, sweet, and spicy notes, this salad is not only a celebration of color and texture but also a powerhouse of nutrition. Whether you’re craving something fresh and hearty for lunch, need an impressive side for a gathering, or want a light but satisfying dinner, this salad ticks every box.

This recipe is ideal for health-conscious eaters, pescatarians, meal-preppers, and busy professionals who don’t want to compromise flavor for convenience. It also happens to be gluten-free and packed with fiber, protein, and good fats—making it as nourishing as it is delicious.

Why You’ll Love This Recipe

  • A Complete Meal in a Bowl: Protein from shrimp and beans, healthy carbs from sweet potatoes, and heart-healthy fats from avocado.
  • Incredibly Flavorful: Smoked paprika, cumin, fresh lime juice, and chili powder make every bite exciting.
  • Easy to Prepare: Roasting, sautéing, and a quick toss—no complicated steps here.
  • Versatile & Customizable: Easy to adapt for vegetarians, spice lovers, or low-carb eaters.
  • Meal-Prep Friendly: Stores beautifully and can be eaten warm, chilled, or at room temperature.

Ingredients Overview

Here’s what you’ll need to bring this Caribbean-inspired salad to life:

For the Salad:

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ lb shrimp, peeled and deveined
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 1 avocado, diced
  • ½ cup fresh cilantro, chopped

For the Dressing:

  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp honey or agave syrup
  • ½ tsp chili powder
  • Salt and pepper, to taste

Step-by-Step Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until tender and slightly caramelized. Let them cool before adding to the salad to avoid wilting the other ingredients.

Pro Tip: Cut the sweet potatoes into even, bite-sized cubes to ensure even cooking.

2. Sauté the Shrimp

Season the shrimp with salt, pepper, and a pinch of chili powder. Heat a skillet over medium heat with a drizzle of oil and sauté the shrimp for 2-3 minutes per side until pink and opaque. Set aside to cool slightly.

Shortcut: You can use pre-cooked shrimp if you’re short on time—just give them a quick toss with a pinch of chili powder and warm them up.

3. Combine the Salad

In a large mixing bowl, combine the roasted sweet potatoes, sautéed shrimp, black beans, red bell pepper, red onion, and chopped cilantro.

4. Make the Dressing

Whisk together lime juice, olive oil, minced garlic, honey or agave, chili powder, salt, and pepper until emulsified.

Note: Taste your dressing before pouring—it should be zesty, slightly sweet, and lightly spicy.

5. Dress and Finish

Pour the dressing over the salad mixture and toss gently until everything is evenly coated.

6. Add Avocado

Fold in diced avocado just before serving to preserve its color and creamy texture.

Kitchen Equipment Needed

  • Baking sheet
  • Skillet
  • Mixing bowls
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Whisk or fork (for the dressing)
  • Spatula or salad tongs

Storage Tips

This salad is excellent for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results:

  • Store avocado separately or add fresh when serving to avoid browning.
  • If meal-prepping, keep the dressing in a small container and toss just before eating for maximum freshness.
  • This salad is delicious chilled, but you can also warm the sweet potatoes and shrimp slightly if preferred.

Variations and Swaps

Looking to make it your own? Here are some easy variations:

  • Vegetarian Version: Omit the shrimp and double up on beans or add grilled tofu.
  • Low-Carb Option: Swap sweet potatoes for roasted cauliflower or zucchini.
  • Spice It Up: Add a dash of cayenne to the dressing or toss in some diced jalapeños.
  • Herb Swap: Use parsley or mint instead of cilantro for a different herbaceous note.
  • Tropical Twist: Add diced mango or pineapple for extra sweetness and a juicy bite.

What to Serve With It

This salad is filling enough to stand on its own, but here are a few serving ideas:

Food Pairings:

  • Warm plantain chips or cassava crackers
  • A side of coconut rice
  • Fresh cornbread or a tropical fruit salad

Drink Pairings:

  • A cold glass of coconut water or sparkling limeade
  • Light white wine like Sauvignon Blanc
  • A refreshing pineapple mojito or mango margarita

FAQs

Can I make this salad ahead of time?

Yes! It’s perfect for meal prep. Just keep the avocado and dressing separate until you’re ready to eat.

Can I use frozen shrimp?

Absolutely. Just thaw, drain well, and sauté as directed.

What can I use instead of black beans?

Chickpeas, kidney beans, or pinto beans work well as substitutes.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I grill the shrimp instead of sautéing?

Yes! Grilled shrimp adds a delicious smoky flavor. Just skewer and cook over medium-high heat for about 2 minutes per side.

Final Thoughts

This Caribbean Sweet Potato, Shrimp & Bean Salad is a game-changer when it comes to flavor, nutrition, and ease. It’s colorful, satisfying, and packed with Caribbean zest in every bite. Whether you’re serving it at your next summer gathering or meal-prepping for the week ahead, this recipe is guaranteed to become a go-to favorite.

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