This Sweet Potato, Kale and Shrimp Skillet only requires 4 ingredients, and it’s whole30, gluten-free, paleo, and super-easy to make!
This recipe was first published on July 24, 2014. I updated it in July 2018 with new pictures and extra information about the recipe.
Some Brazilian guests are visiting us today! (Well, when you read this post they will be here already.) And, I really need to finish cooking some goodies to offer them. I don’t know about you guys, but when Brazilians have friends or family over, they fill you with food until you say, “I can’t eat anymore, please stop!” 😉
I guess this is the way Brazilians show how much they care about their friends and family. In Canada, it is very common that we offer guests something to drink when they arrive, but in Brazil, food is the first thing offered.
It’s so funny! My husband is Canadian, and every time he visits my mom he says to me, “Baby, why does your mom think I am hungry all the time? She’s like an Italian!” YES, we are like the Italians, Portuguese, and Spanish. That’s Latin culture, guys. Just for the record, he wasn’t complaining about it. In fact, he loves this tradition since he is such a good eater, right baby?
And if you are like my family and me, who really enjoying cook, you won’t want to miss any recipes from my blog, right? So, you simply need to subscribe to my newsletter, and you will receive new recipes in your inbox plus a free e-cookbook!
So, this Sweet Potato, Kale, and Shrimp Skillet is so easy to make for lunchtime or a busy weeknight meal. It takes only a few minutes to be ready and on your table. The only thing that takes a little time is for the sweet potatoes to cook.
Since you sauté the kale leaves, you need to keep the heat low to so that they don’t become soggy. I dislike soggy leaves, which is why they look almost raw in the pictures. I just sauté them for about one minute or so, but if you wish, you can sauté them for longer. It is really up to you. Let’s talk a little bit about the shrimp now.
Why did you use a cast iron skillet to make this recipe?
I’m a huge fan of cast iron skillets. If you visit Primavera Kitchen often, you know that I have a variety of cast iron skillet recipes for you to try. I love cooking with cast iron pans because they are very versatile. You can use them for frying, baking, grilling, broiling, braising, and sautéing meats, vegetables, and more! You can make almost everything in them. Isn’t that great? Cast iron is also very resistant and durable. I have had my three cast iron skillets for over 7 years now, and they look absolutely new.
They are also fairly cheap for the quality you get, and they have a precise heat distribution, which makes foods cook evenly and taste delicious. I have two favourite cast iron skillets. You can see the Le Creuset one in the pictures in this post, and the other one is my Lodge skillet, which I use to make lots of recipes for my family such as Chimichurri Chicken Green Beans Skillet and Creamy Parmesan Chicken Skillet. This Lodge skillet is great because it has a very good price ($15 at Amazon) for the quality. I highly recommend this type of skillet, and you can get yours here.
Can I make this Sweet Potato, Kale and Shrimp Skillet with frozen shrimp?
Absolutely, but you need to thaw the shrimp before cooking it. If your shrimp are frozen, place them in a bowl with cold water in the sink, and leave them for about 5 minutes. The shrimp are thawed when they are soft and easily bendable. Then, rinse, and pat the shrimp dry with paper towels. Now, they are ready to cook.
Why are my shrimp so chewy?
It’s probably because you overcook your shrimp. When shrimp are overcooked, they become tough, rubbery, dry, and chewy. Shrimp cook very quickly. So, as soon as the shrimp turn pink, it’s a sign that they are done. It will only take about 3-5 minutes to cook if the shrimp are medium-sized. If the shrimp are larger, they will take about 6-7 minutes.
5 more shrimp skillet recipes to try:
All these recipes are low-carb, paleo, gluten-free, and whole30.
- Shrimp Vegetable Skillet: This is a great one-pan meal for the entire family. Super-healthy and perfect for a quick dinner or a delicious lunch.
- Chimichurri Shrimp Broccoli Skillet: This recipe is another quick-and-easy, one-pan meal for your busy weeknight dinners. It’s ready in less than 15 minutes and super-flavourful.
- Garlic Shrimp Asparagus Skillet: Perfect for a busy weeknight since this one-pan meal will be ready in 20 minutes or so.
- Creamy Parmesan Shrimp Skillet: This recipe is full of so many flavours that you’ll think you are eating a gourmet meal!
- Shrimp, Bell Pepper and Onions Skillet: I love this recipe because even if you don’t have bell peppers or onions, you can still make this recipe with other veggies of your choice.
I hope I inspired you to create a delicious healthy lunch dish in your own kitchen today.
As a memory, I kept the original photo from 2014!
See below for how to make this Sweet Potato, Kale and Shrimp Skillet:
Sweet Potato, Kale and Shrimp Skillet
In a cast iron skillet, heat the olive oil over medium heat.
Add the onions and crushed red pepper.
Cook until the onions are soft and golden.
Add the garlic, and cook for about 30 seconds.
Add the sweet potatoes, and cook until soft. Add a few tablespoons or ¼ cup of water to help steam the sweet potatoes, if necessary.*
Add the shrimp, and cook for 2-3 minutes or until they turn pink.**
Turn the heat to low, and add the kale, stirring until wilted.
Season to taste with salt and pepper.
Nutrition InformationAmount per serving (1/4) — Calories: 265, Fat: 7.8g, Cholesterol: 239.5mg, Carbohydrates: 18g, Sugar: 3.4g, Protein: 32.1g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
If you like this Sweet Potato, Kale and Shrimp Skillet recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.