Cooking Lucid
Smoky Paprika Shrimp with White Beans and Kale
A quick and nutritious meal featuring plump shrimp seasoned with smoky paprika, simmered with creamy white beans and tender kale for a hearty, flavorful bowl. This dish is perfect for a healthy, satisfying weeknight dinner.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Skillet
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup vegetable or chicken broth
- 4 cups chopped kale, tough stems removed
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- Crusty bread, for serving
Instructions
- 1
Season and Cook Shrimp
In a bowl, toss shrimp with smoked paprika, garlic powder, red pepper flakes (if using), salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- 2
Sauté Aromatics
Add onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 3
Simmer Beans and Kale
Stir in the rinsed cannellini beans and vegetable broth. Bring to a simmer. Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 5-7 minutes.
- 4
Combine
Return the cooked shrimp to the skillet. Stir in lemon juice and season with salt and pepper to taste.
- 5
Serve
Serve hot, preferably with crusty bread for dipping into the flavorful sauce.
Nutrition per serving: 450 cal · 35g protein · 35g carbs · 18g fat · 10g fiber
