Shrimp and Kale Stir-Fry

Apr 15, 2020

Ingredients:

1 c. Cauliflower Rice

3 tsp. Olive Oil

1 lb. peeled and deveined medium shrimp

1 medium onion, chopped

4 cloves garlic, sliced

3 scallions, chopped

2 medium carrots, thinly sliced

6 c. chopped kale

1/2 c. low-sodium chicken broth

Serves 4

  1. Heat the skillet over medium-high heat, add 1 T olive oil. Add the shrimp to the
    skillet and cook for 3 minutes, turning once until just opaque.
  2. Remove the shrimp from the skillet and place on a plate. Add 1 T olive oil to the
    skillet over medium-high heat. Cook the cauliflower rice for about 5 minutes.
    Remove the cauliflower rice from the skillet.
  3. Add 1 T to the skillet and cook the onion, garlic, and carrots for 2 minutes, or
    until just starting to soften.
  4. Add the kale and cook for about 2 minutes.
  5. Add the broth and cook for about 3 minutes, stirring occasionally, until kale has
    wilted.
  6. Stir in the shrimp for about 1 minute, until hot
  7. Serve the vegetables and shrimp over the cauliflower rice.

Calories per serving 386
Protein 38 g
Fat 10 g
Carbs 40 g

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