Grilled Shrimp and Sweet Potato Hash
Grilled Shrimp and Sweet Potato Hash

Shrimp and Sweet Potato Hash

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March 13, 2016

This paleo sweet potato and shrimp hash is great for breakfast, lunch or dinner and can be prepared on the grill or stovetop.

  • Prep: 5 mins
  • Cook: 40 mins
  • Yields: 2-4 servings


1 sweet potato, cubed

1 tablespoon, plus 1 teaspoon olive oil

1 tablespoon chopped red onion

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

1 teaspoon kosher salt

1 teaspoon Code 3 Spices Sea Dog Rub

½ pound peeled and deveined shrimp, cubed

¼ cup cilantro, chopped

2-4 eggs


1Bring a pot of salted water to a boil. Add the potato cubes. Cook until fork tender. Drain.

2Place a cast iron skillet on the grill. Heat the grill to high.

3Add oil to the pan and allow it to heat for 30 seconds. Add the onion, garlic and jalapeno to the skillet. Sauté for one minute, until tender.

4Add one teaspoon oil, the sweet potatoes and half of the salt and Sea Dog Rub to the skillet. Grill for 8 minutes, allowing the bottoms to char. Toss. Continue grilling for 5-8 minutes, until the sweet potatoes are charred on a couple of sides.

5Stir the shrimp, cilantro and remaining salt and rubinto the skillet. Continue cooking for 4 minutes, stirring occasionally.

6Crack the eggs into the skillet. Close the grill and cook to your preferred doneness. Season with more rub for color.


This can also be prepared on a stovetop over medium-high heat.

If you don’t like cilantro, use fresh flat-leaf parsley, or omit all together.

We really recommend using Code 3 Spices Sea Dog Rub. It’s an awesome sugar-free seasoning for seafood. But like the cilantro, you could omit it or substitute it with your favorite seafood or Cajun seasoning.


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I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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