To Make a Kale & Shrimp Skillet

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     In keeping with the seasonal feel of this month's recipes, I made an effort to search out what is most yummy this time of year. Kale was at the top of my list. It can be put in so many dishes, and the taste is so versatile, I knew I wouldn't have a problem working it in. I haven't always loved the taste, but once I tried fresh kale in a salad I was sold. I just didn't care for the kale chips, it was mostly a texture thing. Anyways, this spicy Shrimp and Kale skillet seemed perfect for a quick and hearty meal that is always needed during the work week. It makes excellent leftovers too. Those sweet potatoes though, I don't think they could be any more photogenic. I added our signature seasoning to them while they were cooking and it didn't disappoint. Sriracha is a nice addition to most dishes, and it went perfectly with the shrimp, like a spicy cocktail sauce. I will probably just be dipping the shrimp in some for lunch tomorrow. Go ahead and give the recipe a try below!

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- 1 sweet potato

- 1 pound of raw shrimp

- a handful of leafy kale

- 1 tbs. olive oil

- 1 tsp. cumin

- 1 tsp. corriander

- 1 tsp. oregano

- 1 tbs. parsley

- 1/2 tbs. rosemary

- 1 1/2 tbs. Sriracha


Step one: Heat a swirl of olive oil in a medium size skillet over medium high heat and add sweet potatoes. Season and cook for 15 minutes.

Step two: Add Kale and cook for another 5 minutes. Remove from pan and set aside.

Step three: Cook shrimp in pan until pink on both sides, combine with sweet potatoes and kale. Enjoy!