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
5 from 1 vote


  • 2 tablespoons extra virgin olive oil or ghee
  • ½ cup onions — diced
  • pinch crushed red pepper — to taste
  • 2 cloves garlic — minced
  • 2 cups sweet potatoes — diced
  • 2 cups shrimp — peeled, deveined, and thawed if frozen
  • 3 cups trimmed and coarsely chopped kale leaves
  • salt and ground black pepper


  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, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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