BBQ season is upon us so we’re paying homage to the upcoming July 4th with not 1 but TWO flawless recipes- the perfect side dish pairings for your summer BBQ’s. First up (cold) sweet potato salad followed by honey garlic shrimp + pineapple. Click the video now to join Coach Amie for delicious summer fun!
SWEET POTATO SALAD
YOU’LL NEED THESE THINGS:
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2 Medium sweet potatoes, diced
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1 C. Frozen edamame, shelled and thawed
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½ C. Plain greek yogurt
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2 T. Olive oil (divided)
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1 T. Dijon mustard (Highly recommend the Trader Joe’s brand!)
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1 T. Lemon juice
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1 tsp. Garlic powder
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Salt and pepper, to taste
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1 Bell pepper, chopped
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¼ C. Red onion, diced
FOLLOW THESE STEPS:
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Preheat oven to 400 degrees. Toss sweet potatoes in olive oil and salt and pepper
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Cook for 20-25 minutes or until for tender. Remove from oven and allow to cool
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In a small bowl, whisk together yogurt, remaining olive oil, mustard, lemon juice, garlic powder, salt and pepper
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In a large bowl, combine cooled sweet potatoes, edamame, bell pepper and onion. Pour yogurt mixture over top and stir well to combine. Chill until ready to serve
HONEY GARLIC SHRIMP + PINEAPPLE
YOU’LL NEED THESE THINGS:
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1 lb. Shrimp
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2 T. Butter
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⅓ C. Honey (recommend hot honey if you like spice!)
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4 Cloves garlic, chopped
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Salt and pepper, to taste
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1-2 C. Fresh pineapple chunks
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Skewers
**If using wooden skewers, soak in water for 20 minutes prior to use to prevent burning
FOLLOW THESE STEPS:
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In a small saucepan, combine butter, honey and garlic. Simmer for 3-4 minutes and remove from heat.
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Season shrimp with salt and pepper.
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Begin alternating shrimp and pineapple on skewers
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Brush both sides of each skewer with honey garlic sauce. Grill for 3-4 minutes per sides
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Option to brush with remaining sauce
Stay Fueled
