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Shrimp and Potato Gratin, a perfect AIP Reintroduction Dinner
Managing autoimmune diseases has been a journey of learning, challenges, and small victories. Over time, I’ve realized how important diet is in supporting my health. Reintroducing certain foods has been particularly rewarding, as it has opened up new possibilities for delicious meals.
This Shrimp and Potato Gratin is one of my favorite recipes, created for those reintroducing ingredients like dairy. It’s a comforting, nutrient-rich dish that combines shrimp and sweet potatoes, all wrapped in a creamy, dairy-free sauce made with coconut milk and avocado oil.
It’s also gluten-free and nightshade-free, making it an ideal choice for anyone following AIP or managing autoimmune conditions like I am. Whether you’re in the AIP reintroduction phase or just looking for a healthy meal, this gratin is a perfect option to nourish your body while enjoying great flavor.
Health Benefits of Shrimp and Potato Gratin Dish
This Shrimp and Potato Gratin offers several health benefits:
- Rich in Protein: Shrimp provides a high-quality source of protein, essential for muscle repair and immune function.
- Packed with Nutrients: Potatoes, especially sweet potatoes, are rich in vitamins (A, C, and B6) and minerals like potassium.
- Anti-Inflammatory: The AIP-friendly ingredients help reduce inflammation, which is crucial for those with autoimmune conditions.
- Gluten-Free: This dish is safe for individuals with gluten sensitivity or celiac disease.
- Supports Digestion: The coconut milk and olive oil provide healthy fats that support gut health.
- Low in Carbs: With minimal refined carbs, it’s a great option for maintaining stable blood sugar levels.
This dish provides balanced nutrition while supporting overall health and wellness.
What You Need to Make Shrimp and Potato Gratin
- 1 lb (450 g) shrimp, peeled and deveined: Shrimp provide a lean protein source and cook quickly, making them a great choice for this dish.
- 3 medium sweet potatoes or regular potatoes (about 600 g), thinly sliced: Potatoes create the creamy base. Sweet potatoes add a subtle sweetness, but regular potatoes work well too.
- 2 tbsp (30 ml) olive oil: Olive oil adds healthy fats, providing richness to the dish. It also helps cook the shrimp.
- 1 garlic clove, minced: Garlic infuses the dish with savory flavor. It enhances the taste while offering digestive benefits.
- 1/2 cup (120 ml) coconut milk (or other dairy-free milk): Coconut milk adds creaminess. It’s a perfect dairy-free option for the gratin’s sauce.
- 1/3 cup (40 g) grated Parmesan or Pecorino Romano cheese (or non-dairy alternative): Cheese gives a nutty, savory flavor. You can substitute with a non-dairy alternative for an AIP-friendly option.
- 1 tbsp (8 g) tapioca flour (or arrowroot flour): Tapioca flour thickens the sauce. It ensures the gratin holds together perfectly.
- 1/4 tsp (1 g) salt: Salt enhances the flavors. You can adjust it to taste.
- Fresh parsley for garnish (optional): Fresh parsley adds color and freshness. It also provides a slight peppery taste.
- Extra Parmesan for topping (optional): A sprinkle of Parmesan adds a crispy, golden finish to the gratin.
How to Make Shrimp and Potato Gratin Dish
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 375°F (190°C).
Thinly slice the sweet potatoes (using a mandoline for even slices helps).
Parboil the sweet potato slices in a pot of water for about 5 minutes (this helps them cook faster in the oven). Drain well.
Arrange the parboiled sweet potatoes in a greased baking dish.
Step 2: Cook the Shrimp
Heat 1 tbsp olive oil in a skillet over medium heat.
Add shrimp, season with salt, and cook for 2-3 minutes per side until pink.
Set the shrimp aside and layer them over the sweet potatoes in the baking dish.
Step 3: Make the Sauce
In a small bowl, whisk the coconut milk, grated Parmesan, tapioca flour, and salt.
Pour the sauce over the shrimp and sweet potatoes.
Step 4: Bake the Gratin
Sprinkle extra Parmesan on top.
Bake for 30-40 minutes, until the top is golden and the sweet potatoes are tender.
Step 5: Serve
Garnish with fresh parsley.
Serve with a side of roasted vegetables or salad.
Recipe Notes & Tips:
- Ingredient substitutions: If you don’t have sweet potatoes, try using parsnips or butternut squash. Both are great alternatives.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Simply reheat in the oven.
- Make it your own: Add fresh herbs, like thyme or rosemary, for an extra burst of flavor. You can also swap the shrimp for chicken or another protein.
- Make ahead: You can prepare the gratin in advance, then refrigerate it until you’re ready to bake.
- For a dairy-free version: Ensure your Parmesan is AIP-compliant, or use a dairy-free alternative to keep it fully autoimmune-friendly.
You can also try the following recipes that are ones of my favorites:
I’d love for you to try this Shrimp and Potato Gratin and see how delicious it is! Once you’ve made it, be sure to share your experience in the comments below — I’d love to hear how it turned out for you and if you made any tweaks.
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Shrimp and Potato Gratin
Course: Dinner, LunchCuisine: FrenchDifficulty: Medium4
servings20
minutes40
minutes400
kcalThis Shrimp and Potato Gratin is a delicious, autoimmune-friendly dish made with tender shrimp, creamy coconut milk, and perfectly roasted sweet potatoes. A comforting, gluten-free, and nightshade-free meal ideal for those reintroducing foods in the AIP diet.
Ingredients
450 g (1 lb) shrimp, peeled and deveined
500 g (about 1-2 medium) sweet potatoes, peeled and thinly sliced (about 2-3 mm)
30 g (2 tbsp) olive oil, divided
3 g (1-2 garlic cloves), minced
120 ml (1/2 cup) coconut milk (or other dairy-free milk)
30 g (1/3 cup) grated Parmesan or Pecorino Romano (plus extra for topping)
8 g (1 tbsp) tapioca flour (or arrowroot)
1.5 g (1/4 tsp) salt
Fresh parsley for garnish (optional)
Directions
- Peel and thinly slice the sweet potatoes (about 2-3 mm thick).
- Bring a pot of salted water to a boil.
- Add the sweet potato slices and boil for 4-5 minutes until slightly tender but not fully cooked.
- Drain the sweet potatoes and pat them dry with a kitchen towel.
- Heat 1 tbsp (15 g) olive oil in a skillet over medium heat.
- Add the shrimp and season with salt.
- Cook for 2-3 minutes per side until they turn pink. Remove from heat and set aside.
- In a small bowl, whisk together the coconut milk, grated Parmesan (30 g), tapioca flour, and salt.
- Mince the garlic and add it to the sauce.
- Preheat your oven to 190°C (375°F).
- In a greased baking dish, layer the parboiled sweet potatoes evenly.
- Place the cooked shrimp over the sweet potatoes.
- Pour the coconut milk and garlic sauce over the top.
- Drizzle the remaining 1 tbsp (15 g) olive oil over the dish.
- Sprinkle extra Parmesan on top for a golden crust.
- Bake for 30-35 minutes, until the top is golden, and bubbly and the sweet potatoes are fully tender.
- Let it cool for a few minutes before serving.
- Garnish with fresh parsley, if desired.
Notes
- Sweet potatoes: Feel free to substitute with regular potatoes if you're not following the AIP diet, though sweet potatoes offer a slightly sweeter flavor.
- Shrimp: Make sure to use wild-caught shrimp for the best flavor and quality.
- Avocado oil: You can substitute with other oils, like olive oil, but avocado oil works particularly well for high-heat cooking and adds a neutral flavor.
- AIP Reintroduction: This dish is perfect for the AIP reintroduction phase, where you can try adding small amounts of dairy and other ingredients back into your diet.
- Make ahead: This dish can be made ahead of time. Simply layer everything in the dish, refrigerate, and bake when ready to serve. You may need to add a few extra minutes to the cooking time if it's cold from the fridge.
