Post WOD Shrimp, Sausage & Sweet Potatoes


This is one of my favorite flavor combinations. Spicy sausage, smokey chipotle, sweet potatoes, shrimp, fresh cilantro and the slight creaminess of the feta come together to create the Cave Crave.

If you were at the Cloudy Town Throwdown last fall, this was one of the dished I served at the “Paleo Palace” food vendor booth. If I could recommend one style of cooking to adopt when taking on the Paleo Diet, this would be it. Imagine a Chinese buffet style restaurant that had 50 Paleo options like this one…

Get in the kitchen, fire up the stove, and put that Salsa Chipotle to good use.

If you make this one, be sure to share your pictures and story.

Until next time…

Keep It Paleo!

Your Guide to Culinary Fitness,

Paleo Nick

Post WOD Shrimp, Sausage & Sweet Potatoes

Ingredients List:

  • 2 Large Links Italian Sausage, casings removed 
  • 1 Large Onion, large dice 
  • 10 Mushrooms, sliced 
  • 2 Medium Size Sweet Potatoes, precooked, peeled and chopped 
  • 20 Shrimp, peeled and deveined, 31-40 size 
  • ½ Bunch Fresh Cilantro, rough chopped plus a few whole sprigs for garnish 
  • 1 Bunch Scallions, chopped 
  • 6-8oz. Salsa Chipotle for cooking plus 1-2oz. for plating 
  • ½ Cup Crumbled Feta 
  • 2 Tablespoons Olive Oil 
  • Kosher Salt 
  • Freshly Ground Black Pepper 

Preparation Instructions:

  1. Heat olive oil in a large sauté pan until it flows like water when pan is tilted back and forth. 
  2. Break sausage up into small pieces and add to pan of oil. Cook for 3-5 minutes. 
  3. Stir sausage and continue to break up with a wooden spoon. Add onions, stir well and cook for 3-5 minutes longer. 
  4. Add mushrooms, stir well and cook for 3-5 minutes. 
  5. Season shrimp with salt, pepper and a little olive oil. Add shrimp and sweet potatoes to pan, stir well and cook for 3-5 minutes or until shrimp begin to turn opaque. 
  6. Add salsa chipotle, feta, cilantro and scallions and stir well. Cook for 1-2 minutes longer, remove from heat and prepare to plate. 
  7. Spoon 1-2oz. of salsa chipotle onto a plate and make “half of a yin-yang straightened out.” On the opposite angle, spoon the Post WOD mixture (as seen below). Garnish with cilantro sprigs and dig in! 
  8. Be sure to share with your friends. 
  9. This can be saved in the fridge for up to one week, or frozen for up to six months. 
  10. Bon Appetit!

“Keep It Paleo!”

Zone Breakdown

Protein: (14.5) 

We are getting our protein sources from three different ingredients. The first is the sasuage. We are using 2 large links of sausage, which weigh in about 8oz.   We know that 1oz equals one block therefore we get 8 blocks from the sausage. Added to that is 4 blocks from the shrimp. We know that 2oz equal one block and since we have half a pound (8oz), that’s 4 blocks. Finally we have 2.5 blocks from the feta. 1.5oz of feta equal one block and we have about 4oz or about 2.5 blocks for a total protein block count of 14.5.

Carbohydrates: (12.5) 

We start with 2 carb blocks coming from the onion. One onion gives us about 1 cup when diced up and we know that ½ cup equals one block. We also get 1 block from the 10 mushrooms. We have just over 2 cups of mushrooms and 4 cups equal half a block.   We get 6 carb blocks from the sweet potatoes. We know that on average there are 3 blocks per sweet potato. And finally we get 4 blocks from the salsa. There is about 1 block per ¼ cup so with one cup that gives us 4 blocks for a final count of 12.5.

Fats: (12-14) 

Our fats come from the oil we use to cook everything. We are counting 18 blocks because that is what the olive oil gives us, but not all these blocks will be eaten so we can bring the actual count that we eat down to about 12-14.

Balancing Act:

This meal is a fairly balanced meal for the most part. It has a little more protein which is fine given that it’s a post workout meal. We can divide this into three 4 block meals.



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