Shrimp Kale Salad (Ready In Just 20 Minutes!)

Shrimp Kale Salad is an easy go-to meal for any season. Loaded with cilantro and green onions, then drizzled with an Asian inspired peanut dressing, this is a salad recipe that will make regular appearances for weeknight dinners.

Raw kale can be my nemesis. It’s often chewy, and even when I try to “massage” the kale like all the experts say to do, I still don’t like the texture of it in my salad. 

As I shared in my Houston’s Kale Salad Recipe Copycat, what works best for me is using a food processor to process the kale. I get all the healthy benefits of kale without the frustration! The one I use is an older Cuisinart food processor, similar to this one. 

For the shrimp, we prefer to buy pre-cooked, de-veined, tail-on shrimp. Usually it’s from Aldi or Costco. It’s simple to toss them into a frying pan for a minute or two, just to season them and warm them up.

In this recipe, we toss them into the pan with a dab of roasted peanut oil. The light nutty flavor complements the peanut dressing we’ll drizzle over the top of our finished salad.

The peanut dressing packs a lot of flavor into this shrimp kale salad, too. If you like a sweeter dressing, you can easily whisk in an extra tablespoon of honey or sugar to the dressing. It’s adjustable to your taste.

I hope you love this salad! We think it’s…

Flavorful

Simple

Quick

Easy

Healthy

Delicious

If you try it, be sure to let us know what you think.

Shrimp Kale Salad

Yield: 2

Shrimp Kale Salad

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Shrimp Kale Salad is an easy go-to meal for any season. Loaded with cilantro and green onions, then drizzled with an Asian inspired peanut dressing, this is a salad recipe that will make regular appearances for weeknight dinners.

Print

Ingredients

• 3 large curly kale leaves
• 1/4 head of green cabbage
• 1/2 cup fresh cilantro, chopped
• 3 scallions, thinly sliced
• 1/2 cup roasted peanuts, chopped
• 1/2 cup roasted peanut oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• Ground black pepper
• 10-12 medium sized shrimp, pre-cooked (thawed if frozen)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. For the salad, remove the large center “vein” from the kale leaves. Pulse the leaves in a food processor until they are chopped somewhat fine. Be careful not to over-process.
2. Roughly chop the cabbage and place in the food processor. Pulse until chopped somewhat fine. Again, be careful not to overdo it.
3. Combine the cabbage and kale in a large bowl, then stir to combine. Add the cilantro, scallions, and chopped peanuts, then stir again.
4. For the dressing, whisk peanut oil, rice vinegar, honey, mustard, and ground pepper until well combined. Drizzle over salad.
5. In a large frying pan over medium-high heat, drizzle 2 tablespoons of roasted peanut oil. Once oil is heated, add shrimp. Season with a pinch of black pepper, garlic powder, and onion powder. Stir and cook until heated through, about 1-2 minutes. Remove from burner.
6. Toss salad together to combine and layer shrimp on top. Enjoy!

Notes

Taste the dressing before drizzling it over your salad. Feel free to make adjustments; if you like a sweeter dressing, add another tablespoon of honey or a tablespoon of sugar. If you like a more acidic dressing, add another tablespoon of rice vinegar.

Use frozen, pre-cooked shrimp. We use Aldi and Costco, where I can find it in bags in the freezer section. So easy to thaw and use in a quick meal!

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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 454Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 63mgSodium: 701mgCarbohydrates: 41gFiber: 11gSugar: 18gProtein: 23g

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