Sheet Pan Shrimp and Greens

This healthy protein-packed shrimp dinner starts with an towering mound of kale that wilts while it roasts. Grapeseed oil is a great neutral alternative to flavor-packed olive oil, which could compete with the flavor of the sweet and spicy curry shrimp


2 bunches kale, stemmed and leaves torn into rough-size pieces (about 10 packed cups)

2 cloves garlic, thinly sliced

1 orange bell pepper, cut into 1-inch chunks

4 tablespoons grapeseed oil

Kosher salt and freshly ground black pepper

1 1/4 pounds peeled and deveined medium shrimp, tails removed

2 teaspoons red curry paste

1 lime, cut in half, plus lime wedges, for serving

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

2 tablespoons unsalted roasted cashews, chopped

Cooked basmati or brown rice, for serving


  1. Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
  2. Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
  3. When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
  4. Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.

SOURCE: Food Network

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