Garlic Shrimp And Kale Stir Fry Recipes

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HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY



Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

  • Place shrimp in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the shrimp. Save the other half for later.
  • Let the shrimp marinate in the refrigerator for at least 15 minutes.
  • In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
  • Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
  • Serve the shrimp with sauce and garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

SPICY GARLIC THAI SHRIMP AND SAUTEED KALE



Spicy Garlic Thai Shrimp and Sauteed Kale image

Make and share this Spicy Garlic Thai Shrimp and Sauteed Kale recipe from Food.com.

Provided by Tiffany D.

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons chili-garlic sauce
1 tablespoon minced garlic
1 tablespoon dark brown sugar
1 tablespoon fresh lime juice
3 teaspoons fish sauce
1 lb large shrimp, peeled and deveined
5 cups fresh kale (seems like a lot but it cooks down!)
3 tablespoons oil
fresh cracked pepper

Steps:

  • 1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
  • 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot.
  • 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Sauté for 3 to 4 minutes.
  • 4. Place kale on a serving dish and pour shrimp on top! ENJOY!

Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 1.5, Cholesterol 143.2, Sodium 1033.8, Carbohydrate 14, Fiber 1.7, Sugar 3.6, Protein 18.6

BUTTERNUT SQUASH AND KALE STIR FRY



Butternut Squash and Kale Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon chile powder (more to taste)
Freshly ground black pepper
1 bunch kale, leaves torn, stalks discarded

Steps:

  • Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
  • In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

SAUTEED KALE WITH GARLIC



Sauteed Kale with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

GARLIC SHRIMP AND KALE STIR-FRY



Garlic Shrimp and Kale Stir-Fry image

A recipe by Prevention Magazine: "Simple to throw together and quick to cook, this colorful stir-fry looks and tastes just as good as any restaurant dish. One bite of this savory dish, and we guarantee that you'll be dreaming of the seaside shores where this meal gets its inspiration."

Provided by Chef'd

Categories     Weeknight Dinners     Nut-Free     Dairy-Free     Gluten-Free     Egg-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Stove

Time 40m

Yield 2

Number Of Ingredients 10

2 teaspoon Sesame Oil
1/2 Onion
2 stalk Scallion
2 tablespoon Gluten-Free Hoisin Sauce
3 cup Kale
2 clove Garlic
1 Carrot
1/4 cup Chicken Broth
12 Shrimp
4 ounce Brown Rice

Steps:

  • In a small saucepan over medium high heat, add one cup of water and bring to a boil. Add the Brown Rice (4 ounce) and stir. Once the right has been brought to a boil, stir again and cover. Reduce heat to medium low and simmer for 20 minutes until all water is absorbed.
  • Remove from heat and fluff rice with a fork, set aside, covered, until plating.
  • Pat dry Shrimp (12) with paper towels, and set aside. Heat a large saute pan over medium high heat. Add one teaspoon of Sesame Oil (1 teaspoon) to the pan and swirl pan evenly to coat the bottom. Once oil is hot, using tongs, carefully add the shrimp to the pan in a single layer.
  • Cook for thirty seconds on each side and remove the shrimp. Set aside.
  • Add the remaining Sesame Oil (1 teaspoon) to the pan. Add the Onion (1/2), Garlic (2 clove), and Carrot (1) and saute for two minutes, stirring occasionally.
  • Add Kale (3 cup) to the pan and saute for one minute.
  • Add the Chicken Broth (1/4 cup) and stir to combine.
  • Return the shrimp to the pan and toss. Add Gluten-Free Hoisin Sauce (2 tablespoon) and Scallion (2 stalk) and stir until well combined. Cook for one minute. Remove from heat.
  • Place rice in the center of two plates. Add shrimp stir fry on top of the rice.
  • Serve and enjoy!

Nutrition Facts : Calories 168 calories, Protein 17.1 g, Fat 4.3 g, Carbohydrate 17.3 g, Fiber 3.7 g, Sugar 6.6 g, Sodium 383.9 mg, SaturatedFat 0.5 g, TransFat 0.0 g, Cholesterol 111.4 mg, UnsaturatedFat 0.6 g

STIR-FRIED CURLY KALE WITH CHILLI & GARLIC



Stir-fried curly kale with chilli & garlic image

A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 4

1 tbsp olive oil
200g bag curly kale
2 garlic cloves , finely sliced
1 red chilli , deseeded and sliced

Steps:

  • Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

Nutrition Facts : Calories 44 calories, Fat 4 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

GARLIC SHRIMP STIR-FRY



Garlic Shrimp Stir-Fry image

This entree tastes wonderful and is pretty enough to serve to company. Most of the preparation can be done in advance. Tender shrimp, colorful sweet peppers and crunchy snow peas give it a variety of interesting textures and flavors. -Irene Lalevee, River Vale, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
3 tablespoons minced fresh basil or 1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice

Steps:

  • In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice.

Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

STIR FRIED KALE



Stir Fried Kale image

A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.

Provided by FISHLOVE

Categories     Side Dish     Vegetables     Greens

Yield 6

Number Of Ingredients 5

3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup bread crumbs
3 bunches kale - washed, dried, and shredded

Steps:

  • Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
  • Mix in breadcrumbs, and cook and stir until brown.
  • Stir in kale, and cook until wilted. Serve hot or warm.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 27.8 g, Fat 8.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 233.7 mg, Sugar 1.9 g

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