Grilled Shrimp with Kale
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Here's a quick weeknight dinner that feels fancy but comes together in under thirty minutes. I love making grilled shrimp with kale because it's simple, affordable, and packed with nutrition. Kale is absolutely loaded with antioxidants and vitamins that keep you feeling great. The shrimp gets beautifully charred on the grill while the kale wilts into tender, garlicky goodness below. Toss everything together with lemon and a sprinkle of parmesan, and you've got a restaurant quality meal without the fuss or expense. This is honestly my go to when I want something healthy that doesn't require hours in the kitchen.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1420 mlfresh kale(chopped into bite-sized pieces)
- 4garlic cloves(minced)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- ½ tspred chili flakes
- 59 mlpine nuts(toasted)
- ¾ tspsea salt
- ½ tspblack pepper
- 1 tbsplemon zest
- 1 tbspbalsamic vinegar
- 78 mlparmesan cheese(grated, optional)
Detail level
Instructions
- 1
Pat shrimp dry with paper towels and place in a bowl. Toss with 2 tablespoons olive oil, minced garlic, half the lemon juice, salt, pepper, and chili flakes. Allow to marinate for 10-15 minutes while prepping other ingredients.
Tip: Don't marinate shrimp longer than 20 minutes or the acid will start to cook the protein unevenly.
- 2
Preheat grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
Tip: Metal skewers heat up quickly, so handle with care or use a grill glove.
- 3
Thread shrimp onto skewers, spacing them evenly. Grill for 2-3 minutes per side until pink and just cooked through. Transfer to a plate and let rest.
Tip: Overcooked shrimp becomes rubbery; watch for the color change from translucent to opaque pink.
- 4
While shrimp grills, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped kale and sauté for 4-5 minutes, stirring occasionally, until the edges are charred and crispy.
Tip: Don't overcrowd the pan; work in batches if necessary for even cooking.
- 5
Season the cooked kale with remaining salt and pepper. Add toasted pine nuts and toss gently to combine.
Tip: Toast pine nuts in a dry skillet for 2-3 minutes over medium heat until fragrant before adding to the kale.
- 6
Divide kale mixture among four plates. Top each with grilled shrimp and drizzle the remaining lemon juice around the plate.
- 7
In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, lemon zest, and remaining chili flakes to make a finishing drizzle.
Tip: This simple vinaigrette adds brightness and complexity to balance the grilled flavors.
- 8
Drizzle the chili-lemon oil over each plate and garnish with grated parmesan cheese if desired. Serve immediately while the kale is still warm and crispy.
Tip: Serve with crusty bread to soak up any remaining sauce.
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