Spicy Citrus Shrimp with Roasted Kale
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 28 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 112 milligrams
- Sodium
- 774 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 13 grams
- Protein
- 24 grams
- Sugar
- 17 grams
- Total: 35 min
- Active: 25 min
Ingredients
3 large bunches curly red kale, stemmed and roughly chopped
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black 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 navel or blood oranges, peeled and sliced into rounds
2 tablespoons fresh lemon juice
Directions
- 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, 16 to about 20 minutes. Transfer to a large bowl.
- 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 are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
- Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.