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Shrimp & Sweet Potato Stir-Fry

By Bobby Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 6


  • 1 large sweet potato, peeled and cut into ½-inch cubes
  • 2 teaspoons Kosher salt, divided
  • ¾ cup teriyaki sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons canola oil
  • 2 pounds jumbo fresh shrimp, peeled and deveined
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground chipotle chile pepper
  • 1 (20-ounce) can pineapple tidbits, drained
  • hot cooked fettuccine or lo mein noodles
  • fresh cilantro, for garnish
  • chopped roasted peanuts, for garnish


In a medium saucepan, bring sweet potato, 1 teaspoon salt, and water to cover by 2 inches to a boil over medium-high heat. Cook just until tender, about 2 minutes. Drain well.

In a small bowl, whisk together teriyaki sauce and cornstarch until smooth.

In a large skillet, heat oil over medium-high heat. Add shrimp; cook, stirring frequently, until pink and firm, about 2 minutes. Add onion, garlic, chipotle chile pepper, and remaining 1 teaspoon salt; cook for 1 minute. Add sweet potato and teriyaki mixture; bring to a boil. Cook, stirring constantly, for 5 minutes. Stir in pineapple; cook for 1 minute. Serve over noodles. Garnish with cilantro and peanuts, if desired.