Shrimp and crab stuffed sweet potatoes came to fruition because I have quite a few ingredients left over from previous recipes. I have gourmet cheese on-hand from my Bacon Gouda Mac and Cheese and Baked Macaroni and Cheese dishes. I also planned to make another batch of my Warm Spinach Dip. I never got around to it, so I have a package of frozen spinach. I am trying to get better about using my leftover ingredients and avoiding waste. I came up with shrimp and crab stuffed sweet potatoes with these ingredients in mind. Check out the macros below! I crammed 2 portions of meat and 2 veggies into one dish, and it yields less than 400 calories and over 30 grams of protein.
Calories: 373 Fat: 11G Net Carbs: 26G Protein: 39G
For meal prep, I plan to package the sweet potatoes in foil and store them in the fridge throughout the week. I will place the shrimp and crab filling in glass Tupperware and heat the filling separate from the potatoes for each meal during the week.
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Shrimp and Crab Stuffed Sweet Potatoes with Spinach
- 4 medium sweet potatoes
- 1/2 pound jumbo lump crab meat
- 1/3 pound shrimp peeled and deveined
- 2 oz reduced-fat cream cheese
- 1/4 cup gouda cheese shredded
- 1/4 cup pecorino romano cheese shredded
- 3 cups spinach I used 3/4 container of frozen spinach, thawed, and drained, chopped
- 1 cup non-fat plain Greek yogurt
- 3 garlic cloves chopped
- 1 teaspoon red pepper flakes optional
- McCormick's Fish rub salt, and pepper to taste
Preheat oven to 375 degrees.
Line a baking sheet with foil. Wrap each sweet potato in foil and place on baking sheet.
Bake on center rack of oven for 45 minutes to an hour and 15 minutes, or until potatoes are soft. Test with a knife.
Heat a skillet on medium-high heat.
Add the garlic, cook until fragrant.
Season the shrimp with the seasonings
Add the shrimp to the pan. Cook for 2-3 minutes on each side until the shrimp turns bright pink.
Lower the heat to medium and add the remaining ingredients.
Stir frequently. Cook until the cheese has melted.
Add salt and pepper to taste.
Once sweet potatoes are finished cooking, unwrap. Make cuts ¾ of the way through the center of the potato to allow for stuffing.
Use a fork to fluff up some of the sweet potatoes so it looks mashed.
Add equal amounts of the crab and shrimp mixture to each potato.