Spicy Shrimp Bowls with Parmesan Quinoa and Garlic Kale
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 1 serving 1x
- 1 cup COOKED quinoa (about 1/2 cup dry quinoa to 1 cup veggie [or chicken] stock – this will leave you with a little more than 1 cup of cooked quinoa)
- 6 large white shrimp, peeled and deveined
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup kale, fibrous stems removed and leaves chopped into bite size pieces
- 1 clove garlic, minced
- 1/4 cup grated parmesan cheese
- 2 teaspoons olive oil
- Cook your quinoa according to package instructions
- Meanwhile, mix your spices together in a small bowl and season both sides of your shrimp with the mixture
- Heat a skillet over medium high heat with 1 teaspoon olive oil
- Sear shrimp on both sides until browned and cooked through
- Remove shrimp and turn your skillet down to medium/medium low
- Add your remaining 1 teaspoon of olive oil and your minced garlic
- Let this cook just until you can smell the garlic and then add your kale. Season with salt and pepper
- Stir almost constantly and let the kale cook down for a few minutes – be careful to keep the heat low enough and stir often enough that the garlic doesn’t burn
- Taste the kale and season with any extra salt that is needed
- To your cooked, still warm quinoa, stir in your parmesan cheese. Season to taste with salt and pepper
- To assemble, add your quinoa, shrimp, and garlic kale to a bowl and you are good to go!
