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Nutrition Facts
Serving Size 171 g
(Approx. 4 Servings)
Amount Per Serving
Calories 210 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 690 mg 29%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 17 g
Vitamin A 80% Iron 4%
Vitamin C 70% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Seared Shrimp with Wilted Citrus Kale
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 Lb shrimp, peeled and deveined
4 Tbsp grapeseed oil, divided use
2 Tsp seafood seasoning
2 Tsp citrus vinaigrette
1 Tbsp garlic, crushed
5 Oz kale
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Toss shrimp with 3 tablespoons grapeseed oil and seafood seasoning.
Bring a large skillet to medium-high heat, and place shrimp evenly in skillet, do not overcrowd pan.
Cook 3-4 minutes, turning shrimp over and tossing gently 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 then drizzle with vinaigrette garlic mixture and stir-fry another minute.
Serve warm shrimp on a bed of wilted citrus kale.



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