18 Delicious Shrimp and Kale Recipes for Healthy Eating

Unlock the secret to combining nutrition and flavor with our roundup of 18 Delicious Shrimp and Kale Recipes for Healthy Eating. Perfect for home cooks looking for quick, wholesome meals that don’t skimp on taste, these dishes are your ticket to a healthier lifestyle without sacrificing the joy of eating. Dive in and discover how easy it is to turn these powerhouse ingredients into your next favorite meal!

Garlic Butter Shrimp and Kale Pasta

Craving something that’s both comforting and a bit fancy for your weeknight dinner? I’ve got you covered with this Garlic Butter Shrimp and Kale Pasta. It’s a dish that came to me on one of those evenings when I wanted to treat myself without spending hours in the kitchen.

Ingredients

• 8 oz linguine pasta, perfectly al dente
• 1 lb large shrimp, peeled and deveined
• 3 cups kale, stems removed and leaves roughly chopped
• 4 tbsp unsalted butter, rich and creamy
• 4 cloves garlic, minced to aromatic perfection
• 1/2 cup chicken broth, low sodium for balanced flavor
• 1/4 tsp red pepper flakes, for a subtle kick
• Salt, to season
• 1/4 cup grated Parmesan cheese, freshly shredded for the best melt
• 2 tbsp fresh lemon juice, for a bright finish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until it starts to foam, about 1 minute.
3. Add the minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque.
5. Stir in the kale and chicken broth. Cook for 2-3 minutes until the kale is wilted and the broth has reduced slightly.
6. Add the cooked linguine to the skillet along with the reserved pasta water, lemon juice, and Parmesan cheese. Toss everything together until the pasta is well coated and the cheese has melted, about 1-2 minutes.
7. Season with salt to taste and serve immediately. For an extra touch, garnish with additional Parmesan and a sprinkle of red pepper flakes.

Here’s the deal: this pasta is a harmony of textures, from the tender shrimp to the slightly crisp kale, all coated in a garlicky, buttery sauce that’s just irresistible. Serve it with a slice of crusty bread to soak up every last drop of that delicious sauce.

Spicy Shrimp and Kale Stir Fry

Every time I whip up this Spicy Shrimp and Kale Stir Fry, I’m reminded of the bustling farmers’ markets where I first fell in love with the vibrant colors and textures of fresh kale. It’s a dish that brings a little heat and a lot of heart to the table, perfect for those evenings when you’re craving something nutritious yet indulgent.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 4 cups curly kale, stems removed and leaves roughly chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp crushed red pepper flakes
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet, seasoning lightly with salt, and cook until they turn pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the garlic, ginger, and red pepper flakes, stirring constantly for 30 seconds until fragrant.
4. Toss in the kale, stirring to wilt slightly, about 2 minutes. Tip: Massaging the kale with a bit of olive oil before cooking can soften its texture.
5. Whisk together the soy sauce, honey, sesame oil, and chicken broth in a small bowl, then pour over the kale, stirring to combine.
6. In another small bowl, mix the cornstarch and water to create a slurry, then stir into the skillet to thicken the sauce, about 1 minute.
7. Return the shrimp to the skillet, tossing to coat in the sauce and heat through, about 1 more minute. Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes.
8. Serve immediately over a bed of steamed rice or quinoa for a complete meal. Tip: Garnish with sesame seeds and sliced green onions for added texture and flavor.

This dish strikes a beautiful balance between the tender, juicy shrimp and the slightly crisp kale, all coated in a sauce that’s sweet, spicy, and utterly irresistible. Try pairing it with a crisp white wine or a cold beer to round out the meal.

Creamy Shrimp and Kale Soup

Every time I whip up this Creamy Shrimp and Kale Soup, I’m reminded of the cozy evenings spent in my grandmother’s kitchen, where the aroma of simmering soups would fill the air. It’s a dish that combines the richness of the sea with the earthy tones of kale, creating a comforting bowl that’s both nutritious and indulgent.

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 2 cups chopped kale, stems removed
• 1 cup heavy cream
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken broth, low sodium
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Pour in the chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to infuse the flavors.
4. Add the chopped kale and cook until slightly wilted, about 5 minutes.
5. Stir in the heavy cream, sea salt, and black pepper, mixing well to combine.
6. Gently add the shrimp to the pot, cooking until they turn pink and opaque, about 4 minutes. Tip: Avoid overcooking the shrimp to keep them tender.
7. Remove the pot from heat and let the soup sit for 2 minutes before serving. Tip: This allows the flavors to meld together beautifully.
8. Ladle the soup into bowls and serve warm. Tip: Garnish with a drizzle of olive oil or a sprinkle of red pepper flakes for an extra kick.

Kale adds a wonderful texture to this soup, making each spoonful a delightful mix of creamy and crunchy. The shrimp brings a sweet, oceanic flavor that pairs perfectly with the robustness of the kale. Serve it with a slice of crusty bread to soak up every last drop of this heavenly broth.

Shrimp and Kale Salad with Lemon Vinaigrette

Last summer, I stumbled upon this vibrant Shrimp and Kale Salad with Lemon Vinaigrette at a tiny seaside café, and it was love at first bite. The crispness of the kale paired with the succulent shrimp and zesty dressing was a game-changer for my salad repertoire.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 4 cups tightly packed, fresh kale leaves, stems removed and roughly chopped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until well combined to create the vinaigrette.
2. Add the chopped kale to the bowl with the vinaigrette. Using your hands, massage the kale for about 2 minutes until it softens and turns a darker green.
3. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes on each side, or until they turn pink and opaque.
4. Transfer the cooked shrimp to the bowl with the kale. Gently toss to combine, ensuring the shrimp and kale are evenly coated with the vinaigrette.
5. Sprinkle the salad with shaved Parmesan cheese and toasted pine nuts before serving.

Here’s how this salad comes together: the kale’s robustness stands up beautifully to the shrimp’s tenderness, while the lemon vinaigrette adds a bright, tangy contrast. For an extra touch of elegance, serve it on a chilled platter with a few lemon wedges on the side.

Shrimp and Kale Tacos with Avocado Cream

Zesty flavors and vibrant colors come together in this dish that’s become a weeknight favorite in my house. I stumbled upon the combination of shrimp and kale during a farmers’ market haul, and the addition of avocado cream was a happy accident when I was out of sour cream one Taco Tuesday.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 cups finely chopped, curly kale
• 1 ripe avocado, creamy and soft
• 1/2 cup fresh cilantro, roughly chopped
• 1 lime, juiced and zested
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 8 small corn tortillas, warm and pliable

Instructions

1. In a medium bowl, toss the shrimp with smoked paprika and sea salt until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet, cooking for 2 minutes per side until they turn pink and opaque.
4. Remove shrimp from the skillet and set aside on a plate covered with foil to keep warm.
5. In the same skillet, add the chopped kale, sautéing for 3 minutes until slightly wilted but still vibrant.
6. While the kale cooks, mash the avocado in a small bowl with lime juice, zest, and cilantro until smooth.
7. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or until they start to puff.
8. Assemble the tacos by layering kale, shrimp, and a dollop of avocado cream on each tortilla.

Combining the smoky shrimp with the earthy kale and the bright avocado cream creates a taco that’s bursting with texture and flavor. For an extra kick, I like to add a sprinkle of crushed red pepper flakes or serve with a side of pickled red onions.

One-Pot Shrimp and Kale Rice

Goodness, do I have a treat for you today! Picture this: a bustling weeknight, the kind where takeout seems like the only option, but then you remember this gem of a recipe. It’s my go-to when I crave something wholesome yet effortless, a dish that brings the comfort of home cooking without the pile of dishes afterward.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 1 lb of large shrimp, peeled and deveined, with tails on for that elegant touch
• 2 cups of chopped kale, stems removed for tender bites
• 2 cloves of garlic, minced to release their aromatic magic
• 1 medium onion, finely diced for a sweet foundation
• 2 tbsp of rich extra virgin olive oil
• 2 cups of chicken broth, warmed to keep the cooking steady
• 1 tsp of smoked paprika, for a hint of depth and warmth
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until it shimmers slightly.
2. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant, about 3 minutes.
3. Stir in the rinsed rice, coating it well with the oil and onion mixture, toasting it lightly for 2 minutes.
4. Pour in the warm chicken broth, bringing the mixture to a gentle boil. Tip: Keeping the broth warm prevents the rice from cooling down and cooking unevenly.
5. Reduce the heat to low, cover the skillet, and let the rice simmer for 15 minutes. Avoid peeking to keep the steam trapped inside.
6. After 15 minutes, nestle the shrimp into the rice, sprinkle the smoked paprika, and arrange the kale on top. Cover and cook for another 5 minutes, or until the shrimp turn pink and opaque. Tip: The kale will wilt perfectly from the steam, retaining its vibrant color and nutrients.
7. Season with salt and freshly ground black pepper, fluffing the rice gently with a fork to mix everything together. Tip: Let the dish sit covered for 5 minutes off the heat before serving to allow the flavors to meld beautifully.

Before you know it, you’ll be savoring a dish where the rice is flawlessly fluffy, each grain separate yet tender, embracing the succulent shrimp and hearty kale. Serve it straight from the skillet for a rustic appeal, or plate it with a sprinkle of fresh parsley for a pop of color. Either way, it’s a weeknight winner that feels anything but ordinary.

Shrimp and Kale Curry with Coconut Milk

Perfect for those evenings when you’re craving something comforting yet healthy, this Shrimp and Kale Curry with Coconut Milk has become my go-to dish. It’s a vibrant, flavorful meal that comes together in under 30 minutes, making it ideal for busy weeknights.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch fresh kale, stems removed and leaves roughly chopped
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp fragrant curry powder
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp crushed red pepper flakes

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Sprinkle in the curry powder and red pepper flakes, stirring constantly for 30 seconds to toast the spices.
4. Pour in the coconut milk, stirring to combine with the spices, and bring to a gentle simmer.
5. Add the chopped kale to the skillet, stirring occasionally until the leaves are wilted and vibrant green, about 3 minutes.
6. Gently fold in the shrimp, ensuring each piece is submerged in the curry, and cook for 4-5 minutes until the shrimp are pink and opaque.
7. Season with sea salt, then remove from heat.

Every bite of this curry offers a delightful contrast between the creamy coconut milk and the tender, juicy shrimp, with the kale adding a slight crunch. Serve it over a bed of fluffy jasmine rice or with a side of warm naan bread to soak up all the delicious sauce.

Baked Shrimp and Kale with Parmesan

Venturing into the world of seafood and greens, I stumbled upon a combination that’s not only nutritious but also bursting with flavors—baked shrimp and kale with Parmesan. It’s a dish that reminds me of cozy Sunday dinners where the oven does most of the work, and the aroma fills the entire house.

Ingredients

• 1 pound large, succulent shrimp, peeled and deveined
• 4 cups fresh, curly kale, stems removed and leaves roughly chopped
• 1/2 cup freshly grated Parmesan cheese, with its nutty and salty profile
• 2 tablespoons rich extra virgin olive oil
• 2 cloves garlic, minced to release their pungent aroma
• 1/2 teaspoon crushed red pepper flakes for a subtle heat
• 1/2 teaspoon sea salt, for enhancing all the flavors
• 1/4 teaspoon finely ground black pepper, for a slight sharpness

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for baking.
2. In a large mixing bowl, combine the kale, olive oil, garlic, red pepper flakes, salt, and black pepper. Massage the kale with your hands for about 2 minutes until it starts to soften and wilt slightly.
3. Spread the seasoned kale evenly on a baking sheet, creating a bed for the shrimp.
4. Arrange the shrimp on top of the kale in a single layer, ensuring each piece has its space to cook evenly.
5. Sprinkle the freshly grated Parmesan cheese over the shrimp and kale, covering them generously.
6. Bake in the preheated oven for 10-12 minutes, or until the shrimp turn pink and opaque, and the cheese is golden and bubbly.
7. Remove from the oven and let it sit for 2 minutes before serving to allow the flavors to meld together.

Melted Parmesan forms a golden crust over tender shrimp and slightly crispy kale, offering a delightful contrast in textures. Serve this dish straight from the oven with a slice of crusty bread to soak up the flavorful juices, or over a bed of fluffy quinoa for a heartier meal.

Shrimp and Kale Pizza with Whole Wheat Crust

Believe it or not, I stumbled upon this Shrimp and Kale Pizza with Whole Wheat Crust one lazy Sunday when I was craving something both wholesome and indulgent. It’s the perfect blend of nutritious and delicious, with a crust that’s got just the right amount of chew and toppings that sing with flavor.

Ingredients

• 1 1/2 cups whole wheat flour, finely sifted for a smooth dough
• 1/2 cup warm water, just enough to activate the yeast
• 1 tsp active dry yeast, for that perfect rise
• 1 tbsp rich extra virgin olive oil, plus more for drizzling
• 1/2 tsp sea salt, finely ground to enhance the dough’s flavor
• 1 cup fresh kale, stems removed and leaves roughly torn
• 1/2 lb medium shrimp, peeled and deveined for succulent bites
• 1/2 cup shredded mozzarella cheese, for a gooey, melty top
• 1/4 cup grated Parmesan cheese, adding a sharp, salty kick
• 2 cloves garlic, minced for a pungent aroma
• 1/4 tsp crushed red pepper flakes, for a subtle heat

Instructions

1. In a large bowl, combine the whole wheat flour, warm water, active dry yeast, olive oil, and sea salt. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Tip: Let the dough rest in a warm place for 1 hour to double in size for the best texture.
2. Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat up. This ensures a crispy crust.
3. Roll out the dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper for easy handling.
4. Drizzle the dough with olive oil, then evenly distribute the minced garlic over the surface. Layer on the kale and shrimp, followed by the mozzarella and Parmesan cheeses. Sprinkle with red pepper flakes. Tip: Don’t overcrowd the pizza to ensure even cooking.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Let it cool for a couple of minutes before slicing to keep the toppings in place.

The first bite reveals a harmony of textures—crispy crust, tender shrimp, and slightly wilted kale, all brought together by the creamy cheeses. Serve it with a light arugula salad dressed in lemon vinaigrette to cut through the richness.

Shrimp and Kale Quiche with Goat Cheese

Perfect for those lazy Sunday brunches or a fancy dinner, this Shrimp and Kale Quiche with Goat Cheese is a dish that never fails to impress. I remember the first time I made it; the aroma filling the kitchen was enough to gather everyone around the table, eager for a taste.

Ingredients

• 1 pre-made pie crust, thawed
• 1 tablespoon rich extra virgin olive oil
• 1 cup fresh kale, stems removed and leaves chopped
• 1/2 pound medium shrimp, peeled and deveined
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 4 ounces creamy goat cheese, crumbled

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges for a decorative finish.
2. Heat the olive oil in a large skillet over medium heat. Add the kale and sauté until wilted, about 3 minutes. Tip: Massaging the kale with a bit of olive oil before cooking can help soften it.
3. Add the shrimp to the skillet and cook until they turn pink, about 2 minutes per side. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the eggs, heavy cream, black pepper, and sea salt until well combined.
5. Spread the kale and shrimp evenly over the bottom of the pie crust. Pour the egg mixture over the top, then sprinkle with crumbled goat cheese.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: To prevent the edges of the crust from burning, cover them with foil halfway through baking.
7. Let the quiche cool for 10 minutes before slicing. Tip: For easier slicing, use a sharp knife dipped in hot water.

Delightfully creamy with a slight crunch from the kale and a burst of flavor from the shrimp, this quiche is a masterpiece. Serve it warm with a side of mixed greens for a complete meal that’s as beautiful as it is delicious.

Grilled Shrimp and Kale Skewers

Perfect for those warm summer evenings, I stumbled upon the idea of Grilled Shrimp and Kale Skewers during a lazy backyard BBQ last year. It’s become my go-to for impressing guests with minimal effort, and the vibrant colors make it a feast for the eyes before it even hits the grill.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 cups fresh, curly kale leaves, stems removed
• 3 tbsp rich extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, zest and juice

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, whisk together the olive oil, minced garlic, smoked paprika, sea salt, black pepper, and lemon zest and juice to create a marinade.
3. Add the shrimp to the marinade, tossing gently to coat each piece evenly. Let them sit for 10 minutes to absorb the flavors.
4. Thread the marinated shrimp and kale leaves alternately onto skewers, leaving a little space between each piece for even cooking.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and the kale edges crisp slightly.
6. Remove from the grill and let rest for a minute before serving to allow the juices to redistribute.

Rich in flavor and with a delightful contrast between the juicy shrimp and the crispy kale, these skewers are a hit every time. Try serving them over a bed of quinoa or with a side of garlic aioli for dipping to elevate the dish even further.

Shrimp and Kale Stuffed Peppers

Every time I stumble upon a bunch of vibrant bell peppers at the market, I can’t help but imagine them stuffed to the brim with something delicious. That’s how these Shrimp and Kale Stuffed Peppers came to life in my kitchen—a perfect blend of succulent seafood and earthy greens, all nestled in a sweet, roasted pepper shell.

Ingredients

• 4 large bell peppers, any color (look for firm, glossy skins)
• 1 lb raw shrimp, peeled and deveined (medium-sized, for the perfect bite)
• 2 cups kale, finely chopped (use fresh, dark green leaves for the best texture)
• 1 cup cooked quinoa (fluffy and lightly salted)
• 1/2 cup grated Parmesan cheese (sharp and nutty)
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced (fresh and pungent)
• 1 tsp smoked paprika (for a deep, smoky flavor)
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds—be careful not to burn it.
4. Add the shrimp to the skillet, seasoning with smoked paprika, salt, and black pepper. Cook until the shrimp are just pink and opaque, about 2-3 minutes per side. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
5. Stir in the chopped kale and cooked quinoa, cooking for another 2 minutes until the kale is slightly wilted. Remove from heat and mix in the Parmesan cheese.
6. Spoon the shrimp and kale mixture evenly into the prepared bell peppers, packing it gently to fill all the spaces.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the edges are slightly charred. Tip: For extra cheesy goodness, sprinkle a bit more Parmesan on top during the last 5 minutes of baking.
8. Let the peppers cool for 5 minutes before serving. This allows the flavors to meld together beautifully.

Zesty and satisfying, these stuffed peppers offer a delightful contrast between the sweet, tender peppers and the savory, hearty filling. Serve them with a side of crusty bread to soak up any juices, or slice them into rings for an elegant presentation on a bed of arugula.

Shrimp and Kale Frittata

Mornings in my kitchen always start with the sizzle of something delicious hitting the pan, and this Shrimp and Kale Frittata is no exception. It’s my go-to when I need a dish that’s as nutritious as it is comforting, perfect for those lazy weekend brunches or a quick weeknight dinner.

Ingredients

• 8 large farm-fresh eggs
• 1/2 cup whole milk
• 1 tbsp rich extra virgin olive oil
• 1 cup chopped fresh kale, stems removed
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the frittata to finish cooking evenly.
2. In a large bowl, whisk together the farm-fresh eggs and whole milk until fully combined and slightly frothy.
3. Heat the rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
4. Add the chopped fresh kale to the skillet, sautéing for about 2 minutes until it begins to wilt.
5. Introduce the medium shrimp to the skillet, cooking for another 2 minutes until they turn pink and opaque.
6. Season the mixture with finely ground black pepper and sea salt, stirring to distribute the flavors evenly.
7. Pour the egg mixture over the shrimp and kale, tilting the skillet to ensure it spreads out uniformly.
8. Sprinkle the shredded sharp cheddar cheese on top, then transfer the skillet to the preheated oven.
9. Bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
10. Let the frittata rest for 5 minutes before slicing to allow the layers to settle.

Fluffy and packed with flavor, this frittata is a delightful mix of tender shrimp and slightly crisp kale. Serve it with a dollop of sour cream or a side of avocado for an extra touch of richness.

Shrimp and Kale Dumplings

Remember the first time I tried making dumplings at home? It was a disaster, but that’s how my love for these little pockets of joy began. Today, I’m sharing my foolproof Shrimp and Kale Dumplings recipe that’s become a staple in my kitchen, blending the ocean’s bounty with earthy greens for a bite that’s both comforting and exciting.

Ingredients

• 1 cup finely chopped kale, stems removed for tenderness
• 1/2 lb fresh shrimp, peeled, deveined, and minced
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh ginger, grated for a zesty kick
• 1 tbsp soy sauce, rich and umami-packed
• 1 tsp sesame oil, toasted and nutty
• 1/4 tsp white pepper, finely ground for subtle heat
• 1 package round dumpling wrappers, thin and pliable
• 2 tbsp water, for sealing wrappers
• 1 tbsp vegetable oil, for a crispy bottom

Instructions

1. In a large bowl, combine kale, shrimp, garlic, ginger, soy sauce, sesame oil, and white pepper. Mix until the filling is uniformly blended.
2. Place a dumpling wrapper on your palm. Spoon 1 tsp of filling into the center. Dip your finger in water and moisten the wrapper’s edge.
3. Fold the wrapper over the filling, pressing the edges to seal. Pleat the edges for a traditional look, ensuring no air pockets remain.
4. Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings in the skillet, flat side down, without crowding.
5. Cook for 2-3 minutes until the bottoms are golden brown. Carefully add 1/4 cup water to the skillet, cover immediately, and steam for 5 minutes.
6. Uncover and cook for another 2 minutes to crisp up the bottoms. Transfer to a plate, crispy side up.

How these dumplings turn out is nothing short of magical—crispy on the bottom, tender on top, with a filling that’s bursting with flavors. Serve them with a side of chili oil for an extra kick, or enjoy them as is for a light yet satisfying meal.

Shrimp and Kale Risotto

Unbelievably creamy yet packed with nutrients, this Shrimp and Kale Risotto is my go-to dish when I want something indulgent but still somewhat healthy. It’s a recipe that reminds me of the cozy dinners I used to have at my grandma’s, where every bite was a comfort. The secret? A generous splash of white wine and constant stirring to achieve that perfect, velvety texture.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1/2 cup dry white wine
• 1 lb fresh shrimp, peeled and deveined
• 2 cups chopped kale, stems removed
• 1/2 cup grated Parmesan cheese
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the finely diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Add the Arborio rice to the pan, stirring to coat each grain with oil, and toast for 2 minutes until slightly translucent around the edges.
5. Pour in the white wine, stirring continuously until the liquid is fully absorbed by the rice.
6. Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. While the risotto cooks, season the shrimp with sea salt and black pepper, then sauté in a separate pan with butter over medium-high heat for 2-3 minutes per side until pink and opaque. Set aside.
8. In the last 5 minutes of cooking the risotto, fold in the chopped kale until wilted.
9. Remove the risotto from heat and stir in the grated Parmesan cheese until melted and creamy.
10. Gently fold in the cooked shrimp, then season with additional salt and pepper if needed.

Great served immediately, this risotto boasts a luxurious creaminess with the tender bite of shrimp and a slight crunch from the kale. For an extra touch of elegance, top with a drizzle of olive oil and a sprinkle of Parmesan cheese right before serving.

Shrimp and Kale Wraps with Hummus

Sometimes, the simplest combinations create the most memorable meals. That’s exactly what happened when I first tried these Shrimp and Kale Wraps with Hummus. It was a lazy Sunday afternoon, and I was craving something light yet satisfying, leading me to whip up this quick and nutritious dish that’s now a staple in my kitchen.

Ingredients

• 1 lb fresh, plump shrimp, peeled and deveined
• 2 cups tightly packed, vibrant kale leaves, stems removed and roughly chopped
• 1/2 cup creamy, smooth hummus
• 4 large, soft whole wheat tortillas
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant, being careful not to burn it.
3. Toss in the shrimp, seasoning with sea salt and black pepper, and cook for 2-3 minutes per side until they turn pink and opaque.
4. Remove the shrimp from the skillet and set aside on a plate, covering lightly to keep warm.
5. In the same skillet, add the chopped kale, drizzling with lemon juice, and sauté for 2-3 minutes until just wilted but still bright green.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
7. Spread 2 tablespoons of hummus evenly over each tortilla, leaving a small border around the edges.
8. Divide the sautéed kale and shrimp among the tortillas, placing them in the center.
9. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the filling completely.

Absolutely delightful, these wraps offer a perfect crunch from the kale, a creamy texture from the hummus, and a succulent bite from the shrimp. Serve them with an extra drizzle of olive oil and a squeeze of lemon for an added zing that brightens every bite.

Shrimp and Kale Nachos

Craving something crunchy, cheesy, and a little bit healthy? I stumbled upon this combo during one of those fridge clean-out days, and now these Shrimp and Kale Nachos are my go-to for a quick, satisfying meal that doesn’t skimp on flavor or texture.

Ingredients

• 1 lb fresh, medium-sized shrimp, peeled and deveined
• 2 cups finely chopped curly kale, stems removed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup rich extra virgin olive oil
• 1 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 1 bag (10 oz) sturdy tortilla chips
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced, for garnish
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the nachos to perfection.
2. In a medium bowl, toss the shrimp with olive oil, lime juice, smoked paprika, sea salt, and black pepper until evenly coated. Tip: Let the shrimp marinate for 10 minutes for deeper flavor.
3. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until they’re pink and opaque. Remove from heat and set aside.
4. On a large baking sheet, spread out the tortilla chips in a single layer. Sprinkle the chopped kale over the chips, followed by the cooked shrimp.
5. Evenly distribute the shredded cheddar and crumbled queso fresco over the top. Tip: For extra crispy edges, make sure some cheese lands directly on the baking sheet.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on the nachos after the 5-minute mark to prevent burning.
7. Remove from the oven and immediately garnish with fresh cilantro and diced avocado. Serve with sour cream on the side.

What makes these nachos stand out is the contrast between the crispy chips, the tender shrimp, and the slight bitterness of the kale, all brought together by the creamy, melted cheeses. Try serving them straight from the baking sheet for a fun, communal eating experience.

Shrimp and Kale Paella

After a recent trip to the coast, I’ve been craving dishes that bring the ocean’s freshness to my table, and this Shrimp and Kale Paella does just that. It’s a vibrant, one-pan wonder that combines the briny sweetness of shrimp with the earthy depth of kale, all nestled in a bed of golden, saffron-infused rice.

Ingredients

• 1 1/2 cups Arborio rice, for its perfect paella texture
• 1 lb large shrimp, peeled and deveined, for succulent bites
• 2 cups fresh kale, roughly chopped, for a touch of green
• 3 cups chicken broth, warm, to slowly absorb into the rice
• 1/4 cup rich extra virgin olive oil, for sautéing
• 1 tsp smoked paprika, for a hint of warmth
• 1 pinch saffron threads, for that iconic paella color and aroma
• 1 medium onion, finely diced, for a sweet foundation
• 3 cloves garlic, minced, for a pungent kick
• 1 red bell pepper, thinly sliced, for a pop of color and sweetness
• 1/2 cup frozen peas, for a burst of freshness
• Salt, to properly season every layer

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat until shimmering.
2. Add the onion and bell pepper, sautéing until soft, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and smoked paprika, cooking for 1 minute until fragrant to unlock their flavors.
4. Add the Arborio rice, stirring to coat each grain in oil, toasting lightly for 2 minutes for a nutty base.
5. Dissolve the saffron in warm chicken broth, then pour over the rice, stirring once to distribute evenly.
6. Bring to a simmer, then reduce heat to low, covering and cooking for 15 minutes without stirring to form a crust.
7. Arrange the shrimp and kale on top of the rice, pressing gently into the surface, and scatter peas over.
8. Cover again and cook for 5 more minutes, until shrimp are pink and opaque, and kale is wilted.
9. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld beautifully.

My first bite of this paella was a revelation—the rice was perfectly al dente, with a slight crunch from the socarrat at the bottom, while the shrimp were juicy and the kale added a pleasant bitterness. Serve it straight from the pan for a dramatic, family-style presentation that’s as Instagram-worthy as it is delicious.

Conclusion

Great news for shrimp and kale lovers! This roundup offers 18 tasty, nutritious recipes to spice up your meals. Whether you’re craving something quick or gourmet, there’s a dish here for you. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy. Happy cooking!

Bella Bacinos