Grilled Shrimp Kale

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 pound shrimp shelled and deveined
  • 4 cups chopped kale
  • 1 small canned anchovy
  • 1/4 cup fresh lemon juice
  • 1 tablespoon coconut oil
  • 2 cloves garlic chopped
  • 2 tablespoons chopped fresh parsley


  • Heat grill to medium heat.
  • In a medium bowl, toss the olive oil, salt and pepper and shrimp. On large skewers, thread the shrimp. Place the shrimp on the grill and cook for 5 to 10 minutes on each side, until shrimp is pink and has grill lines on both sides.
  • Remove the shrimp from the skewers. In a large bowl, mix the shrimp and the kale.
  • In a blender, blend the remaining ingredients and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad and serve.


SERVING SUGGESTION: Serve Curried Cauli-Rice on the side (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; add curry powder, salt and pepper to taste and fluff with a fork). Add French-cut green beans sautéed in a little ghee or coconut oil and tossed with slivered almonds.
NUTRITION: 222 Calories; 9g Fat (37.2% calories from fat); 26g Protein; 10g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 235mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
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