Chipotle Shrimp with Sweet Potato Mash and Black Bean Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Chipotle Shrimp: Use whatever kind of shrimp you prefer: tail on, tail off, pre-cooked, etc. My shrimp were on the smaller side so I figured about 8-10 shrimp per person.
2-4 Chipotles in adobo sauce + 2 Tbls additional sauce
1 Tbls minced garlic (I love garlic so I go a little heavy)
3 Tbls Extra Virgin Olive Oil
Juice of 1 lime

Salsa (you can make this ahead!)
About 1 cup black beans
1/2 of a mango, diced
1 small jalapeno, de-seeded and finely chopped
1/4 cup diced red onion
2 Tbs chopped fresh cilantro
Juice of 1 small lime
Salt and Pepper

Sweet Potato Mash:
3 Large Sweet Potatoes
1/4 cup brown sugar
1 stick of butter (You could probably get away with a half stick)
A few splashes of milk
Salt and Pepper


First you have to marinade your shrimp. Throw all of the ingredients and shrimp into a Ziploc bag and keep in the fridge for a few hours. Every once in awhile give it a little shake to move the marinade around.

For the black bean salsa, dice up all of the ingredients, cover and store in the fridge. The mashed sweet potatoes are the most time consuming because you peel, cut and boil your potatoes until tender. Add the brown sugar, butter and milk and beat with a mixer until it’s the right consistency.

To cook your shrimp, follow the directions according to what type of shrimp you bought. I sauteed mine in a bit of olive oil for a few minutes on each side. To finish, top your mashed sweet potatoes with the shrimp and black bean salsa.