Spicy Citrus Shrimp with Roasted Kale

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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3 large bunches curly red kale, stemmed and roughly chopped

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 pound large shrimp, peeled and deveined

1/2 red onion, thinly sliced

1/4 cup mild harissa

1/3 cup salted roasted almonds, chopped

1/3 cup pomegranate seeds

3 heads red endive, cut into 1-inch pieces

3 blood oranges, peeled and sliced into rounds

2 tablespoons fresh lemon juice


  1. Preheat the oven to 475 degrees F. Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, about 20 minutes. Transfer to a large bowl.
  2. Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp is just cooked through, 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
  3. Add the almonds, pomegranate seeds, endive, blood oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.