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Garlic Shrimp with White Beans and Kale
Abdelaziz

Garlic Shrimp with White Beans and Kale

A fast one-skillet dinner of garlic shrimp, creamy white beans, kale, and cherry tomatoes with a squeeze of lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp 450 g, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil 30 ml, divided
  • 5 cloves garlic thinly sliced
  • 1 cup cherry tomatoes about 5 oz (150 g), halved
  • 6 oz kale 170 g, stems removed, chopped
  • 1/2 cup low-sodium vegetable broth 120 ml
  • 2 cans white beans 15 oz (425 g) each, drained and rinsed
  • 2 tablespoons lemon juice 30 ml

Method
 

  1. Pat the shrimp dry and season with the salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook 1 to 2 minutes per side, until pink and opaque with an internal temperature of 145°F (63°C). Move to a plate.
  2. Lower the heat to medium. Add the remaining oil and the garlic and cook 30 seconds. Add the tomatoes and cook 3 minutes, until they begin to soften.
  3. Add the kale and broth, cover, and cook 3 to 4 minutes, until the kale is tender.
  4. Stir in the beans and simmer 3 minutes, lightly crushing a few with a spoon to thicken the broth.
  5. Return the shrimp to the skillet for 30 seconds to warm through, then stir in the lemon juice.

Notes

Nutrition values are estimates per serving.
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