Roasted Shrimp with Kale
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and feels restaurant quality without the fuss. Roasted shrimp with kale is packed with protein and nutrients, especially from the kale which is loaded with vitamins and antioxidants that support heart health. The magic happens when you roast everything together on one pan, letting the garlic and lemon infuse into both the tender shrimp and crispy kale. It's simple, delicious, and honestly one of the easiest ways to get a healthy meal on the table when you're short on time.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1893 mlfresh kale(chopped into bite-sized pieces, stems removed)
- 4 tbspextra virgin olive oil
- 5garlic cloves(minced)
- 1lemon(zested and juiced)
- ½ tspred pepper flakes
- ¾ tspsea salt
- ½ tspblack pepper
- 78 mlwhite wine
- 2 tbspunsalted butter
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the shrimp dry with paper towels and toss with 2 tablespoons of olive oil, minced garlic, red pepper flakes, half the salt, and pepper in a bowl. Set aside.
Tip: Drying the shrimp ensures they'll brown beautifully rather than steam.
- 2
In a separate bowl, massage the chopped kale with the remaining 2 tablespoons of olive oil, remaining salt, and lemon zest until the leaves begin to soften slightly. Spread across half of a large baking sheet.
Tip: Massaging kale breaks down its fibers and makes it more tender when roasted.
- 3
Arrange the shrimp in a single layer on the other half of the baking sheet, and scatter halved cherry tomatoes around them.
Tip: Keep kale and shrimp on separate halves so they cook properly with their different cooking times.
- 4
Roast for 8 minutes until the kale becomes crispy and the shrimp begins to turn pink.
- 5
Remove the baking sheet from the oven and pour the white wine over the shrimp and tomatoes. Dot with butter and squeeze fresh lemon juice over everything.
Tip: The wine creates a light pan sauce that's both flavorful and elegant.
- 6
Return to the oven for an additional 5-7 minutes until the shrimp are fully cooked through and opaque, and the wine has reduced slightly.
Tip: Don't overcook the shrimp or they'll become tough and rubbery.
- 7
Transfer to a serving platter, ensuring the crispy kale stays intact. Drizzle any pan juices over the top and serve immediately while warm.
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