Spicy Garlic Thai Shrimp and Sauteed Kale
Elevate your weeknight dinner with this irresistible Spicy Garlic Thai Shrimp and Sautéed Kale recipe—a vibrant blend of bold Asian flavors and wholesome ingredients. Succulent shrimp are infused with the perfect balance of tangy lime, savory soy sauce, and a spicy kick of red chili flakes, then paired with tender, nutrient-packed kale sautéed in fragrant garlic and sesame oil. This quick and easy dish, ready in just 35 minutes, is a harmonious mix of spicy, sweet, and umami notes, enhanced by fresh green onion and optional cilantro for a burst of brightness. Perfect for a healthy yet indulgent meal, this recipe is gluten-free and packed with protein and greens, making it ideal for busy weeknights or dinner parties alike. Serve it warm and watch as it becomes an instant crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 4 cups kale (washed and roughly chopped)
- 4 cloves garlic (minced)
- 1 tsp red chili flakes
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 whole lime (juice only)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 stalks green onions (chopped)
- 2 tbsp fresh cilantro (optional, for garnish)
Instructions
In a small bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, and 1 tablespoon of sesame oil to create the sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 0.5 teaspoon of red chili flakes. Sauté until fragrant for about 1 minute.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside.
In the same skillet, heat the remaining olive oil and sesame oil over medium heat. Add the remaining minced garlic and cook until fragrant, about 30 seconds.
Add the chopped kale to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the kale is wilted but still vibrant in color.
Pour half of the prepared sauce over the kale and toss to coat. Cook for another 1-2 minutes, then transfer the kale to a serving platter or individual plates.
Return the cooked shrimp to the skillet and pour the remaining sauce over them. Toss to warm through, about 1-2 minutes.
Spoon the shrimp over the sautéed kale and garnish with chopped green onions and cilantro (if using). Serve immediately.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
