The classic combination of onions and garlic mixed with the mustard and lemon are an unusual twist on a seafood dish. The kale compliments the protein perfectly. You’ll love how quick and easy this is to make for yourself or the whole family!
Shrimp are one of the easiest seafoods to cook. They are packed with protein and surprisingly low in calories! More importantly, shrimp are extremely low in Mercury. Mercury acts as a neurotoxin in the body preventing proper brain function. This healthy sautée is a great way to involve every one’s favorite power greens, kale, and tasty shrimp!
Servings: 4
40 Large Wild Shrimp, peeled and deveined
2 bunches Organic Kale, washed and lightly chopped.
3 Tablespoons Coconut Oil
6 Cloves Garlic, minced
1 Small White Onion, diced
3 Tablespoons Mustard
2 Tablespoons Olive Oil
¼ Cup Lemon Juice
- Heat up 2 tablespoons of the coconut oil in a large pan on medium high heat.
- Add the shrimp and cook for about 2-3 minutes on each side. The shrimp will continue to cook once all the ingredients are assembled. Set aside.
- Add the remaining coconut oil to the pan and cook the onion until lightly browned.
- Add the garlic to the same pan and cook for two minutes until you can smell it in the air. Be careful not to burn it.
- Add the kale, shrimp, mustard, olive oil and lemon juice to the pan with the onion and garlic. Stir the contents
- Place a top on the pan and lower the heat to medium low.
- Let the sautée cook, covered, for about 10 minutes. Occasionally stirring to combine all the flavors.
Buon Appetito!
