Garlicky Shrimp with Kale, Swiss Chard & Creamy Cauliflower Mash

This meal was fresh, filling, and full of flavor! The seasoned shrimp and garlicky greens pair perfectly with creamy cauliflower mash. It’s high in protein, naturally gluten-free, and packed with vegetables—proof that healthy meals don’t have to be boring or complicated.

Servings: 4

Prep time: 15 minutes

Cooking time: 20 minutes

Dietary notes: Pescatarian, gluten-free, high-protein, and low-carb

Ingredients

For the shrimp and greens

- 1½ pounds large shrimp, peeled and deveined

- 1 bunch kale

- 1 bunch Swiss chard

- 3 garlic cloves, minced

- 2 tablespoons olive oil, divided

- 1 teaspoon paprika

- ½ teaspoon garlic powder

- ½ teaspoon onion powder

- Salt and black pepper, to taste

- Juice of ½ lemon

- Red pepper flakes

For the creamy cauliflower mash

- 1 small head cauliflower, cut into florets

- 1–2 garlic cloves, chopped

- 2 tablespoons nutritional yeast

- Salt and black pepper, to taste

Instructions

Prepare the cauliflower mash

1. Place the cauliflower florets in a large pot and cover them with water.

2. Bring the water to a boil and cook the cauliflower for approximately 10–12 minutes, or until very tender.

3. Drain the cauliflower thoroughly. Removing as much excess water as possible will help prevent the mash from becoming watery.

4. Transfer the drained cauliflower to a blender or food processor. Add the nutritional yeast, chopped garlic, salt, and black pepper.

5. Blend until smooth and creamy. Set the cauliflower mash aside and keep it warm while you prepare the shrimp and greens.

Cook the shrimp and greens

1. Remove the tough stems from the kale and Swiss chard. Chop the leaves into bite-sized pieces, rinse well, and set aside.

2. Pat the shrimp dry with a paper towel. Season them with the paprika, garlic powder, onion powder, salt, and black pepper.

3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

4. Add the shrimp and cook for approximately 2–3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set them aside.

5. Add the remaining tablespoon of olive oil and the minced garlic to the same skillet. Sauté for approximately 30 seconds, stirring frequently so the garlic doesn’t burn.

6. Add the chopped kale and Swiss chard. Cook for 4–5 minutes, stirring frequently, until the greens have softened.

7. Return the cooked shrimp to the skillet. Add the lemon juice and red pepper flakes, if desired, and toss everything together.

8. Spoon the creamy cauliflower mash onto each plate and top it with the garlicky shrimp, kale, and Swiss chard.

This is an easy, satisfying meal that delivers plenty of protein and vegetables without sacrificing flavor. Enjoy!

You can and you will!