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Shrimp With Kale, Garlic and Smoked Paprika

Shrimp With Kale, Garlic and Smoked Paprika 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Sep 15, 2021

This fast and healthful weeknight meal is inspired by the flavors of Spanish tapas, heady with the scent of smoked paprika and toasted garlic and warmed with a touch of cayenne pepper. It’s so quick and easy to get to the table, it feels a little like waving a magic wand. Try it with some pan con tomate, toasted bread rubbed with garlic and fresh ripe tomato, served alongside.

Total time: 20 mins

Storage Notes: Leftover shrimp and kale can be refrigerated in an airtight container for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 4 cups

  • 1/4 cup olive oil
  • 3 large cloves garlic, thinly sliced
  • 4 cups (about 4 ounces) packed, coarsely chopped curly kale leaves (from about 1/2 bunch)
  • 1 1/4 pounds large tail-on shrimp (about 30 per pound), peeled, deveined, rinsed and patted dry
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon table or fine sea salt, plus more to taste
  • Pinch cayenne pepper, plus more to taste

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In a large, deep nonstick skillet over medium-high heat, combine the oil and garlic and heat just until the oil begins to sizzle (see NOTE). Reduce the heat to medium-low and cook, stirring frequently, until the garlic is just golden, about 5 minutes. Watch closely, so the garlic does not burn. Using a slotted spoon, transfer the garlic to a small dish, leaving the oil in the skillet.

Increase the heat to medium-high, add the kale and cook, stirring, until just wilted, about 2 minutes. Add the shrimp, paprika, salt and cayenne and cook, stirring frequently, until the shrimp turns pink and is just cooked through, about 3 minutes. Remove from the heat, return the garlic to the skillet and stir to combine. Taste, and season with additional salt and/or cayenne, if desired. Divide among plates and serve right away.

NOTE: If you don't have a large nonstick skillet, a regular skillet will work as well, but you might need to add a splash of water while wilting down the kale, if the pan seems dry.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (about 1 cup): 262

% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 2g 10%

Cholesterol: 179mg 60%

Sodium: 317mg 13%

Total Carbohydrates: 7g 2%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 29g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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