Coconut Sriracha Shrimp with Garlicky Kale Bowl

This is one of my favorite meals. Shrimp and kale are coated in a simple coconut sriracha sauce that’s creamy with a touch of heat. I like serving the shrimp and kale over grits or rice for an easy, impressive dinner.

This dish works for date nights, dinner parties, or weeknights. It feels like a modern, flavor-packed riff on shrimp and grits and reliably pleases a crowd.

How to make coconut sriracha shrimp and kale:

• Cook the kale: Sauté red onion and half the garlic in butter, then add the chopped kale. A few tablespoons of water and a covered pan steam the kale until tender. Finish with lime or lemon juice to brighten the flavors.
• Cook the shrimp: Remove the kale and use the same pan for the shrimp. Use peeled, deveined shrimp for convenience. Cook until mostly done, then add the remaining garlic and sriracha so the garlic sweetens and the sriracha caramelizes slightly. Transfer the shrimp to a bowl and use the pan for the sauce.
• Make the sauce: Simmer coconut milk with a little sugar until slightly thickened. Return the shrimp to warm through, then finish with chopped cilantro and scallions. Add more sriracha if you like extra heat.

Serving suggestions:

Serve the shrimp and kale over rice or quinoa, or my favorite—creamy homemade grits. The grits are easy to make and form the perfect base for the slightly spicy shrimp. You can prepare the grits first and keep them warm while you finish the shrimp and kale.

Other easy meals you might like:

• Cast Iron Skillet Pork Chops with Caper Shallot Pan Sauce
• Shrimp Tacos with Cilantro Pesto
• Lemon Garlic Roasted Chicken
• Slow Cooker Salmon with Cilantro Yogurt Sauce
• Healthy DIY Stir-Fry

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Coconut Sriracha Shrimp and Kale

By
Nicki Sizemore

These sriracha-spiked shrimp are cooked in a light coconut milk sauce and served over garlicky sautéed kale. I love them over creamy grits for a fresh take on shrimp and grits. If making grits, start them first, then sauté the kale and prep the remaining ingredients. Cook the shrimp at the end since they cook quickly. The shrimp and kale are also great over rice.

Servings:

4
people

Prep Time:
10 mins

Cook Time:
25 mins

Total Time:
35 mins

Ingredients

• 4 tablespoons unsalted butter, divided
• ½ medium red onion, thinly sliced
• 4 large garlic cloves, thinly sliced, divided
• Salt and freshly ground black pepper
• 1 bunch curly kale, stemmed and coarsely chopped
• Juice from ½ lime or lemon, or more to taste
• 1 pound shelled and deveined shrimp
• 3 tablespoons sriracha, or more to taste
• 1 (13.5-ounce) can coconut milk
• ¼ teaspoon sugar
• 1 tablespoon finely chopped cilantro, plus more for serving
• 1 tablespoon thinly sliced scallions, plus more for serving
• Grits or rice, for serving

Instructions

Cook the kale

• In a large skillet with a lid, melt 2 tablespoons of butter over medium heat. Add the onion and half the garlic, season with salt and pepper, and cook until the onion softens and begins to brown, about 3–4 minutes.
• Add the kale, season again, and pour in 2 tablespoons of water. Cover and cook, stirring occasionally, until the kale is wilted and tender, about 7–10 minutes. Stir in the lime or lemon juice, adjust seasoning, then transfer the kale to a bowl and keep warm.

Cook the shrimp

• Wipe the skillet clean and return to medium-high heat. Add the remaining 2 tablespoons of butter. Once melted, add the shrimp in a single layer, season with salt and pepper, and cook until pink on the bottom, about 2–3 minutes. Flip and cook 1 minute more. Add the remaining garlic and drizzle in the sriracha, stirring until the shrimp are cooked through, about 1 minute. Transfer the shrimp to a plate.

Make the pan sauce

• Return the skillet to medium heat (no need to wash), add the coconut milk and sugar, and bring to a boil. Cook, stirring, until slightly thickened around the edges, about 5 minutes. Scrape the shrimp back into the pan and warm through. Remove from heat and adjust seasoning with salt, pepper, or extra sriracha. Stir in the cilantro and scallions.
• To serve, spoon grits into shallow bowls and divide the kale over them. Top with the shrimp and sauce and garnish with extra cilantro and scallions.

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