11 February 2015

Sizzling Spicy Shrimp on Guacamole, Sweet Potato Curls & A Poached Egg On Top

Sometimes, when you can't decide what to have for lunch, you've just gotta go for everything. Following two hours of intense concentration and desperate attempts to keep up in Latin, my friend and I decided to treat ourselves and knocked up this vibrant little lunch. It's the perfect combination of zesty, punchy guacamole, spicy lil' shrimp, healthy curly fries and an oozing yolk. I can't concentrate writing this because all I can think about is eating it again. It's healthy brain food, it's gluten and dairy free, and above all it really is rather delicious and will set you off satisfied for a productive afternoon (of trawling facebook).

1. Preheat your oven to 200 degrees.
2. Peel the sweet potato and spiralize away!

I am obsessed with my spiralizer. Courgette spaghetti? ACTUALLY tastes like pasta. Pretty little ribbons of cucumber in my salad? Don't mind if I do. Healthy curly fries? Why not. If you are not up-to date with your culinary equipment trends why not make some wedges. Not as hip but just as tasty.

2. Lay the curls on a baking dish, drizzle over a few glugs of olive oil, throw on a sprinkle of salt and place in the oven to cook for about 20 minutes - toss them around regularly.

Mine caught and burnt around the edges but I quite enjoyed the mixture of textures!

3. Finely dice the red onion, spring onions, red chili, avocados, tomatoes and chop up the coriander.

4. You should probably put on the kettle right about now.

5. In a bowl add the juice of the lime, the diced veg and a sprinkle of salt and pepper. Mash it all together with a spoon or fork.

If you aren't serving straight away, place the avocado seeds in the bowl with the guacamole to stop it from browning.


6. Add the boiling water to a small pan and the white wine vinegar (once again I used red because we are too stingy to invest in the white-kind).

7. Crack an egg into a cup or a ramekin, create a whirlpool in the pan and add the egg to the eye of the swirl.

Use fresh eggs it will help you so much to look really impressive when your eggs turn out oh-so-perfect and your friends are in awe and you are a smug poaching king.

8. Check on the curly fries cause no doubt you forgot to and they're burning and need a little toss about.

9. When the poached egg is ready (about 2 mins), take it out with a slotted spoon and dry it on some kitchen towel. Get on with your next egg.

10. I used a little bowl to shape my guacamole, then added the egg on top.

11. In a pan heat some oil with some spices of your choice. I went for a dash of paprika, cumin, chili powder, a large pinch of salt and a good grind of pepper.

12. When the oil's hot - throw in the raw prawns and keep them sizzling until they're pink. They'll be ready in a flash.




  • 1 large sweet potato
  • olive oil,  a drizzle
  • salt and pepper, great big pinches
  • 2 teaspoons of white wine vinegar
  • 2 eggs
  • 175g raw king prawns
  • olive oil, a few glugs
  • a generous sprinkle of spice: paprika, chili powder, cumin, salt, pepper

  • 1 lime, juice 
  • 1/2 red onion, finely diced
  • 3 spring onions, finely sliced
  • 1 red chili, finely diced
  • 2 avocados, finely diced
  • 150g baby plum tomatoes, finely diced
  • 50g coriander, chopped
  • salt and pepper, a sprinkle

A happy chappy I'd say.


  1. i don't eat seafood but i'm a big guacamole lover, looks good!

    xx danielle // shadesofdanielle.blogspot.com

  2. Looks yummy!!!!


  3. The food looks yummy it is exciting my taste buds.... I alway like to have seafood.
    Thanks for the racipe for Sizzling Spicy Shrimp on Guacamole, I am definatly going to try it at home.