Paleo Sweet Potato, Kale and Lemon Shrimp Skillet

You all know I like to keep it really simple. I don’t like complicated and if I can cook it all in one pan, or throw it in a slowcooker, I’m very happy. This is one of my more simple recipes because I choose to buy a lot of the stuff pre-cut or cooked, you don’t have to!
  • Olive oil or coconut oil for sauteing
  • Lemon juice for heating shrimp
  • ½ a medium white or yellow onion, diced
  • Red pepper flakes, to taste ( I use Penzy’s, they are so full of flavor, only need pinch)
  • 3 garlic cloves, minced (You can buy garlic pre-minced by it’s hard to find organic)
  • 2 cups sweet potatoes, peeled and cubed (1 large)
  • 2 cups pre-cooked, tail-off, shrimp (wild caught if possible)
  • 3 cups trimmed and chopped kale leaves (I buy this pre cut / washed and organic, we go through a lot of kale)
  • Ground black pepper
  • Salt
  1. In a saucepan, add the coconut or olive oil over medium heat.
  2. Add onions and red pepper flakes.
  3. Cook until onions are soft and golden.
  4. Add garlic and cook for about 30 seconds.
  5. Add sweet potato and cook until soft. It is about 10-15 mins. If you cover it, it will go faster with the steam, just don’t forget to check and stir.
  6. While that is cooking grab a much smaller skillet, or sauce pan, and put the thawed shrimp in with the lemon juice, cover on med-low heat.
  7. When the shrimp is heated and sweet potatoes are almost soft enough, stir in the kale.
  8. Turn the heat to low and cover for a few minutes, check and stir, repeat until wilted.
  9. Season to taste with salt and pepper.

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