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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, one-pan meal, paleo, shrimp, Skillet Recipe, sweet potato, whole30
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 265kcal



  • 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.



*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.


Serving: 1/4 | Calories: 265kcal | Carbohydrates: 18g | Protein: 32.1g | Fat: 7.8g | Cholesterol: 239.5mg | Sugar: 3.4g