Go Back
+ servings

Subscribe via email

and get a free e-cookbook:

Sweet Potato, Kale and Shrimp Skillet

Yield: 4 People
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
25 mins
This Sweet Potato, Kale, and Shrimp Skillet only requires 4 ingredients, and it's gluten-free, low-carb, paleo, and super-easy to make! 
Print Recipe
4.13 from 121 votes



  1. In a cast iron skillet, heat the olive oil over medium heat.

  2. Add the onions and crushed red pepper.

  3. Cook until the onions are soft and golden.

  4. Add the garlic, and cook for about 30 seconds.

  5. 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.*

  6. Add the shrimp, and cook for 2-3 minutes or until they turn pink.**

  7. Turn the heat to low, and add the kale, stirring until wilted.

  8. Season to taste with salt and pepper.

Recipe Notes

*Don't add more than a ¼ cup of water to cook the sweet potatoes because they may become soggy. Also, cover the skillet with a lid for about 2 minutes. It helps cook the sweet potato faster.
**If I'm using more than 2 cups of shrimp, I cook the shrimp first and set them aside to avoid overcrowding the skillet.
Here is a complete list of shrimp recipes for you to try. They are healthy, easy-to-make, and also great as leftovers.
Course: Main Course
Cuisine: American
Keyword: glutne-free, kale, one-pan meal, paleo, shrimp, Skillet Recipe, sweet potato, whole30

Nutrition Information

Amount 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, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.