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Pan Seared Shrimp with Wilted Citrus Kale
Prep Time:
5 minutes
Cook Time:
10 minutes
4 servings

1 lb. medium or large shrimp, peeled and deveined

3 Tbsp. grapeseed oil

2 tsp. H-E-B Texas Originals Seafood Seasoning

2 tsp. Central Market Tangerine or Meyer Lemon Vinaigrette or any citr
us vinaigrette

1 Tbsp. garlic, crushed

1 Tbsp. grapeseed oil

5 oz. baby Kale


Toss shrimp with grapeseed oil and seafood seasoning. Bring a large sk
illet to Medium-High heat, and place shrimp evenly in skillet, do not
overcrowd pan. Cook 3-4 minutes, turning shrimp over and tossing gentl
y while they cook. Remove from skillet and cover loosely to keep warm.

In a small bowl mix vinaigrette with crushed garlic and set aside. To
original skillet, add additional grapeseed oil and stir in Kale. Stir-
fry about 1 minute. Drizzle with vinaigrette garlic mixture and stir-f
ry another minute. Serve warm shrimp on a bed of wilted citrus kale.

Nutritional Information

Serving size: 4, Serving size: 171g, Calories: 210, Fat Calories: 110,
Total Fat: 13g, Saturated Fat: 1.5g, Cholesterol: 145mg, Sodium: 690m
g, Carbohydrates: 6g, Dietary Fiber: 1g, Sugar: 1g, Protein: 17g, Iro
n: 4, Iron: 0mg, Calcium: 10, VitaminC: 70%, VitaminA: 80%


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