Whole 30 inspired Shrimp and Kale with Ghee
That’s right folks, I’m at it again. I’m going to try The Whole30 eating plan one more time. Actually I’m already four days in. So far so good!
If you’re not familiar with Whole30 here are the basics. You can eat meat, fruits and vegetables but no beans, grains, dairy or soy products. Visit the Whole 30 website to really understand what it’s all about.
Meal planning has never been my strong suit. If I make something on Sunday I definitely don’t want to eat it by Thursday. My solution is to keep tasty fresh ingredients on hand so I can cook up quick and delicious meals that help me stick to this Whole 30 plan.
Actually, I’m not doing a true Whole 30, I’m doing a combination of Whole 30 and a low-carb diet. I also don’t eat any starchy vegetables like potatoes, corn or sweet potatoes (you know sweet potatoes are my favorite so it makes me kind of sad that I won’t have them for a while) or fruit. I’ve been eating a combination of mostly meats and leafy greens since I started.
At the beginning of the week I roasted 2 chickens and some salmon so I would always have something to grab when I got hungry. I also keep chopped kale in the fridge and wild American shrimp in the freezer for quick cooking protein.
Learn how to make ghee HERE:
I also made a batch of ghee (a type of clarified butter) to keep on hand. Ghee is not considered dairy on the Whole30 plan because the milk solids have been removed.
Since I usually work at home I can cook lunch nearly every day. This is definitely a meal you can make a big batch of for dinner so you can have leftovers for lunch. To make this dish I thawed some shrimp, and sauteed it with a few cups of chopped kale some elephant garlic and some red peppers. I find the elephant garlic to be a bit more mild than regular garlic but I really bought it for its comically large size. I like a lot of garlic and one clove of elephant garlic was perfect for me. Regular garlic is just fine for this as well.
Thawing the shrimp under cold, running water was the most time-consuming thing in this recipe but it really only takes about 10 minutes so it’s not a problem. Be sure to pat the shrimp dry before cooking.
This will definitely be my go-to meal while I’m on Whole 30 and beyond. I could eat this every single day and not get tired of it. Do you have a go-to meal? Tell me what it is in the comments and why you love it so much.
- 1 tablespoon ghee
- 3 cups chopped kale
- 12 cup sliced red bell pepper
- 2 tablespoons of water or chicken broth
- 8 ounces peeled and deveined medium shrimp
- 1 clove of garlic - thinly sliced
- salt and pepper to taste
- Place the ghee in a large saute pan over medium heat
- Add the kale, sliced peppers and water or broth. Stir and cover, cook for 5 minutes until the kale wilts
- Remove the lid and stir the kale and peppers
- Season the shrimp with salt and pepper
- Move the kale and peppers to the side of the pan and add the shrimp and garlic
- Stir everything together
- Saute for 5 minutes or until the shrimp have turned pink and curled