Sweet potato, Kale, and Shrimp Skillet

overhead view of a white skillet containing shrimp, sweet potato and kale

Sweet potato, Kale, and Shrimp Skillet

This sweet potato, kale, and shrimp skillet only requires 4 ingredients and it's gluten-free, low-carb, paleo, and super easy to make!

Course Main Course

Cuisine American

Keyword glutne-free, kale, paleo, shrimp, sweet potato, whole30

Prep Time 5

Cook Time 15

Total Time 25

Servings People

Calories 265kcal

Author Olivia Ribas

Ingredients

2 tbsp extra-virgin olive oil or Ghee.
½ cup onion diced
A pinch of crushed red pepper to taste
2 garlic cloves minced
2 cups sweet potatoes diced
2 cups fresh shrimp
3 cups trimmed and coarsely chopped kale leaves
Salt and ground black pepper

US Customary - Metric

Instructions

In a cast iron skillet, add the extra virgin olive oil over medium heat.
Add onions and crushed red pepper.
Cook until onions are soft and golden.
Add garlic and cook for about 30 seconds.
Add sweet potato and cook until soft. In case you need, add a few tablespoons of water or 1/4 cup to help steam the sweet potato*.
Add shrimp and cook for 2-3 minutes, or until they turn pink*.
Turn the heat to low and add kale, stirring until wilted.
Season to taste with salt and pepper.

Notes

*Don't add more than 1/4 cup of water to cook the sweet potato because it may become soggy. Also cover the skillet with a lid for about 2 minutes. It will help to cook the sweet potato faster.

*I like to cook first the shrimp and set it aside if I'm cooking with more than 2 cups of shrimp to avoid overcrowding the skillet.

HERE is a complete list of shrimp recipes for you to try. They are healthy, easy to make and great as leftovers too.

Nutrition