Cajun Shrimp Sweet Potato Hash is a delicious dish filled with sweet potatoes, beans, corn, and super flavorful Cajun shrimp. A complete one-pan dinner that is filling, tasty, and easy to make!
You know how I’ve talked obsessively about the Sweet Potato Pulled Pork Hash recipe? Well I finally made another sweet potato dish that can compare – this Cajun Shrimp Sweet Potato Hash.
This recipe is super tasty and easy to make, and uses mostly pantry ingredients (or ones that last a long time refrigerated and in the freezer). Click here for more ideas of recipes that use non-perishable vegetables and ingredients.
Sweet potato hash
Sweet potato hash is one of my favorite dinner hacks. Just dice some sweet potatoes, pan-fry it and add almost any ingredients you like. Sweet potatoes are super healthy and sort of double as a starch and a vegetable in this recipe. They’re filling like a starchy food while also being very nutritious and high in fiber.
Time-saving tips: If you want to make this recipe really quickly, you can buy pre-cut sweet potatoes in most large grocery stores. What a time saver! But it doesn’t take that long even if you have to chop sweet potatoes yourself. You can also chop the sweet potatoes the night before (or a few days before) and keep them refrigerated in a closed food storage container.
In this recipe, I add filling kidney beans and juicy corn to the sweet potato hash. The beans and corn give it such a nice texture and make this a really filling hearty dish.
I also add some onion and lime juice for flavor, and of course – Cajun shrimp.
The spiciness of the Cajun seasoning goes so well with the sweet potatoes. I usually use one of two Cajun seasonings in my house:
They’re both super flavorful. The Healthy Solutions one is great if you only cook with Cajun flavors occasionally and don’t want spices going stale in your kitchen cabinet. It’s super flavorful and spicy, and a little bit goes a long way. It also doesn’t have any salt added, so you can totally customize the flavor of your recipes. You can find it here.
The Badia Cajun seasoning is a bigger container, which is great if you add a dash of Cajun spice to everythinggg. You can find it here.
Aside from all the ingredients, you’ll need a few things to cook this recipe:
- A large skillet with a lid. The lid helps keep the heat in to make sure that the sweet potatoes cook faster.
- A citrus squeezer (such as this one) to get fresh lime juice. Freshly squeezed lime juice gives this dish a more fragrant, fresher flavor.
Season the shrimp with Cajun seasoning (add salt, if needed). Cook the shrimp in a bit of olive oil in a large skillet, about 1-2 minutes per side over medium–high heat, then set them aside on a plate.
Then in the same skillet, cook the onion and the diced sweet potato until the sweet potato is pretty much fully cooked. Stir frequently, to prevent burning, and season with additional Cajun seasoning, to taste.
It helps to have a large skillet with a lid, so you can cover the skillet and keep the heat in, allowing the potatoes to cook faster.
When the potatoes are mostly done, add the canned beans and corn, as well as the cooked shrimp. Stir it all together, squeeze some fresh lime juice over everything and that’s it! Done.
Other sweet potato recipes:
- Pulled pork sweet potato hash
- Sweet potato breakfast hash
- Chipotle black bean stuffed sweet potatoes
- Vegetarian grits with Cajun roasted sweet potatoes
- Or check out my guide for how to cook sweet potatoes and easy sweet potato recipes
You might also LOVE this health vegetable hash without potatoes, topped with a fried egg!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Cajun Shrimp Sweet Potato Hash
- 2 tablespoons + 1 teaspoon Cajun seasoning divided (or to taste)
- 1 lb shrimp thawed if frozen, tails removed
- 3 tablespoons olive oil divided
- 1 yellow onion diced
- 1.5 lbs sweet potatoes cubed into ½ inch pieces (about 5 cups, or 2 medium-large sweet potatoes)
- 1 14-oz can kidney beans rinsed and drained (or beans of your choice)
- 1 14-oz can corn , rinsed and drained (or about 1-1.5 cups frozen corn)
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons chopped chives or cilantro for garnish
- Prepare all the ingredients: rinse and chop the sweet potatoes, dice the onion, drain and rinse the kidney beans and corn. Clean the shrimp.
- In a medium bowl, combine the cleaned shrimp with 1 teaspoon of Cajun seasoning. If your Cajun seasoning doesn't have salt, add a generous pinch of salt. Stir well. In a large skillet heat 1 tablespoon of olive oil, and then add the shrimp. Cook shrimp about 2-3 minutes on each side, or until fully cooked. Set aside onto a clean plate.
- Heat 2 tablespoons of olive oil to the same skillet and add the diced onion and cubed sweet potatoes, and the rest of the Cajun seasoning and stir well (or add a little bit of Cajun seasoning if you're afraid of the spice).
- Cook over medium heat for about 15 minutes, or until the sweet potatoes are full cooked, stirring frequently to prevent burning. Cover the skillet with a lid when not stirring to keep the heat in so the potatoes cook faster.
- When the sweet potatoes are cooked, add the kidney beans and corn, and stir well. Allow to heat through for 2-3 minutes, and then add in the cooked shrimp and lime juice. Stir well. Remove from heat and garnish with chopped chives or cilantro.