Nordic Table

If you’re looking for a simple, high-protein meal that’s quick to make and full of flavor, this shrimp bowl is a perfect choice.

With 40 grams of protein per serving, it’s ideal for active days, post-workout meals, or whenever you want something light but satisfying.

Juicy shrimp are sautéed with ginger, garlic, scallions, sesame oil, and a splash of soy sauce, then served with creamy mashed sweet potato for a balanced, nourishing plate.

This recipe is part of our approach to simple, high-protein cooking — you can explore more protein-rich meals and nutrition guides throughout Nordic Table.

Ingredients:

400–450 g large shrimp (about 20–24 big shrimp), peeled and deveined
2 scallions, finely sliced
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1 teaspoon sesame oil
1–2 teaspoons soy sauce (or tamari)
Optional: chili flakes or fresh lime juice

Mashed Sweet Potato:

2 medium sweet potatoes (about 500 g total), peeled and cubed
2–4 tablespoons milk (or unsweetened almond milk)
Salt to taste
Optional: small knob of butter or olive oil

Instructions:

1. Pat the shrimp dry with paper towel. This helps them sear properly.
2. Heat a pan over medium-high heat. Add the sesame oil.
3. Add grated ginger and garlic. Sauté for about 30 seconds until fragrant (do not let it burn).
4. Add the shrimp in a single layer. Cook for about 1–2 minutes per side, until pink and just cooked through.
5. Add soy sauce and sliced scallions. Toss everything together for another 30 seconds.
6. Remove from heat immediately to avoid overcooking.
7. Serve warm with mashed sweet potato.

For the Sweet Potato:

1. Bring a pot of salted water to a boil.
2. Add sweet potato cubes and cook for 12–15 minutes, until very tender.
3. Drain well.
4. Mash with milk and a pinch of salt until smooth and creamy.
5. Adjust texture with a little more milk if needed.

Nutritional information (per serving)

Calories: 400–450 kcal
Protein: ~40 g
Carbohydrates: ~45 g
Fat: ~8–12 g

TIPS: For a lower-carb version, serve the shrimp with mashed avocado instead of sweet potato.

½ avocado per serving will reduce carbs significantly and increase healthy fats while keeping protein high.

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