Shrimp Filled Sweet Potato With Mango Salsa

Sweet Potato

Preheat the oven to 400°F.

Poke holes in your sweet potato with a fork, and arrange on a baking sheet.

Bake the sweet potatoes for one hour.

Salsa

Put the corn, mango, tomato, green onions, and red chili in a bowl. Add the lime juice, and stir to combine.

Shrimp

On a plate, mix together the cornstarch and bread crumbs.

Put the mayo on a separate plate.

Dip your shrimp in the mayonnaise, making sure it is fully coated.

Then roll your shrimp in the bread crumb mixture, making sure it is fully coated as well.

Heat up your avocado oil over medium heat.

Using tongs, place the shrimp in the hot oil.

Once the bottom sides of the shrimp are golden brown, flip them over and cook until both sides are evenly golden and crispy.

Grand Finale

Once the potatoes are out of the oven, use a knife to cut them open down the middle.

Fill the sweet potatoes with the salsa and the crispy shrimps.

Serve immediately.