Looking for an easy, quick, low-carb, paleo and keto compliant weeknight dinner with a few ingredients? Look no further! This dish is simple, flavorful and nutritious! To all you keto lovers, I think this is the perfect keto shrimp scampi. I mean, who doesn’t love shrimp scampi and with a kick of curry? Like, what’s not to like? The greens are tender, delicious and beautifully compliment the juicy shrimp. An easy weeknight dinner win!
Although its a quick and an easy dish to prepare you can also serve it for fancy occasions — because its SHRIMP… and GREENS! I’m so used to having shrimp with pasta or bread but in my venture to be healthier and limit carbs I find myself substituting greens and not even missing the ‘junky’ carbs! I feel that if I pack in the nutrients my heart and belly don’t desire much more. If you’re a fan of rice or pasta they can easily be added to this dish as well. Steamed rice, rice or wheat noodles would be a delicious additional to this dish as well. Simply steam the rice or boil the noodles of your choice, toss with a bit of olive oil and add them to your plate!
To make this recipe you need a few simple seasonings that you likely already have in your cabinet, an onion, a pound of thawed and cleaned tail-on shrimp, greens of your choice and you’re in! In this recipe I used a combo of organic spinach, chard and kale that I purchased from Costco, however, this would work well with one of the types of greens alone. You can purchase these items from your local farmer’s market as well, in which case the greens will be even fresher than the VERY convenient pre-bagged and pre-washed situation at Costco. Although buying directly from the farmer’s market is the most optimal, pre-washed bagged items can be particularly convenient if you’re pressed for time and your goal is a quick weeknight meal.
Curried Shrimp Scampi with Sauteed Greens
- 1 pound wild caught shrimp peeled and deveined
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 Tablespoons olive oil
- 1 medium onion chopped
- 2 Tablespoons butter
- 1.5 teaspoons curry powder
- ½ teaspoon smoked paprika
- 2 10 oz bags of spinach kale, chard or a combo of all 3
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons tamari sauce
Place the shrimp in a medium bowl and massage salt and pepper into the shrimp with your hands.
Heat a 12 inch cast iron skillet over medium-high heat then add olive oil. When oil is hot add chopped onion, curry powder and smoked paprika. Continue to cook onion with spices until onions begin to soften.
Add butter to skillet with onions then add shrimp and sautéed until shrimp is fully cooked and turns pink. Remove shrimp from skillet and set aside.
Reduce skillet heat to medium-low and add tamari sauce and vinegar. Add greens to skillet and sauté just until greens are wilted then quickly remove from skillet.
Neatly place portions of the greens on serving plates and top with shrimp. Eat and enjoy!