Kale And Shrimp Bowl With Mushrooms And Avocado Recipe

Name: Kale And Shrimp Bowl With Mushrooms And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 ounces shrimp; 2 cloves garlic thinly sliced; 1/8 teaspoon kosher salt; freshly ground pepper; 1 cup cremini mushrooms quartered lengthwise; 1/2 bunch kale stems removed, cut into large pieces; 1/2 bunch collard greens; 1 teaspoon tamari; 1/4 avocado thinly sliced; hot sauce to taste

Servings: persons

1 tablespoon olive oil
6 ounces shrimp
2 cloves garlic thinly sliced
1/8 teaspoon kosher salt
freshly ground pepper
1 cup cremini mushrooms quartered lengthwise
1/2 bunch kale stems removed, cut into large pieces
1/2 bunch collard greens
1 teaspoon tamari
1/4 avocado thinly sliced
hot sauce to taste

1
Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season shrimp on both sides with kosher salt and freshly ground pepper. When the oil is hot, add shrimp to the pan and cook 2 minutes, then flip the shrimp and cook for another minute. Turn heat to low, add garlic and cook for 1 minute, until fragrant. Transfer cooked shrimp and garlic to a plate.
2
Wipe out pan. Add the remaining 1/2 tablespoon olive oil to the pan over medium heat. Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and lightly browned, 3-4 minutes. Add kale, collard greens, tamari, 1 teaspoon water, and hot sauce. Cook 5 minutes, stirring often, until kale is wilted but not completely soft. Add shrimp and garlic and toss everything together. Transfer everything to a plate or bowl, and top with sliced avocado.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 ounces shrimp, 2 cloves garlic thinly sliced, 1/8 teaspoon kosher salt, and more.

Yes, Kale And Shrimp Bowl With Mushrooms And Avocado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Shrimp Bowl With Mushrooms And Avocado

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