I can’t stop cooking kale in coconut milk. I CAN’T. And adding spicy shrimp into the mix takes this dish over the top. I ate it for 3 days and licked the container clean before it was sadly gone. I know it doesn’t use a ton of fresh summer produce but what says summer better than shrimp?! Besides, this is the one and only way I truly enjoy kale, so I’m going to ride this train for a while.
Also? I used frozen shrimp and I’m not ashamed to admit it. I love Trader Joe’s frozen seafood, it doesn’t taste frozen to me.
Let the shrimp marinate in this lovely coconut milk, jalapeno, garlic, lime juice and ginger mixture for about 2 hours.
While this marinating is happening, cook up some quinoa and lentils. Or rice. Or farro. Whatever grain you love! Once it’s cooked, add in some sesame oil, rice vinegar, sugar and salt to give it a wonderful nutty flavor.
Once the shrimp are perfectly pumped up with the coconut mixture, it’s time to start the coconut kale sauce. Drain the shrimp from the sauce and set them aside. Then pour the coconut milk mixture into a sauce pan and bring it to a light simmer. Stir in some miso and dijon mustard for extra flavor. Then toss in your torn kale!
Let the kale wilt down and simmer so that the sauce thickens, about seven minutes.
Then toss in your shrimp! They will cook quickly, so stir constantly until they turn pale pink. Remove the pan from the heat at this point.
To serve, place the quinoa and lentil mixture at the bottom of your bowl and then pile kale and shrimp on top. Scoop up some of that wonderful coconut sauce from the pan and drizzle it generously over the dish. Finish with some shredded coconut for good measure.
This tastes wonderfully spicy, sweet and nutty. And it makes great leftovers, trust me.
- 1 can of lite coconut milk
- 1 jalapeno pepper, seeds and stems removed
- 3 cloves of garlic
- 1 teaspoon of chopped fresh ginger
- 1/4 cup fresh parsley
- juice from 1/2 lime
- 2 T extra virgin olive oil
- 1 pound of shrimp, peeled and deveined
- 4 cups of torn kale, stems removed and torn into bite size pieces
- 1 Tablespoon of miso
- 1 Teaspoon of dijon mustard
- 3/4 cup green lentils, uncooked
- 1 cup quinoa, uncooked
- 2 Tablespoons unflavored rice vinegar
- I Tablespoon sesame oil
- 1 teaspoon of sugar
- 1 teaspoon of salt
- In a blender, combine the coconut milk, jalapeno, garlic, ginger, parsley, olive oil, salt + pepper. Pulse until blended into a smooth mixture
- Pour the mixture into a bowl and add shrimp. Cover and refrigerate to marinate for about 2 hours
- During this time, cook your lentils and quinoa according to instructions
- Add the cooked lentils and quinoa to a bowl and mix in the rice vinegar, sesame oil, sugar and salt. Stir to thoroughly combine
- After 2 hours, remove the shrimp from the refrigerator and separate the shrimp from the coconut milk mixture.
- Put coconut milk mixture into a saucepan and bring to a light simmer (medium-low heat)
- Add in kale, stirring to wilt and cook about 7 minutes
- Next, add in the shrimp
- Stir and cook until shrimp are light pink and cooked through
- To serve, place lentil and quinoa mixture into the bottom of a bowl and top with shrimp, kale and coconut sauce
- Serve with extra shaved coconut on top if desired