Tasty Herb-Seasoned Shrimp and Kale Salad

Growing up, I thought salads were just boring piles of lettuce with a few tomatoes thrown on top. That’s how my mom always made them, and I’d push them around my plate hoping they’d somehow disappear.

Then I discovered how adding protein and interesting greens could change everything. This shrimp and kale salad came from my need to make salads that actually fill you up. It’s simple enough for a quick lunch, but good enough that I don’t feel like I’m just eating “diet food.” Plus, my kids actually ask for seconds – and any parent knows that’s a small miracle when kale is involved.

What Kind of Kale Should I Use?

This recipe calls for curly kale, which is the most common variety you’ll find at the grocery store, but you could also use other types like lacinato (dinosaur) kale or red kale. Curly kale has a slightly peppery, robust flavor and those signature ruffled leaves that are great at holding onto dressing. When prepping your kale, make sure to remove those tough stems and tear the leaves into bite-sized pieces. A quick tip: after washing and tearing your kale, give the leaves a gentle massage with a bit of olive oil to help soften them up and make them more tender – this makes a big difference in the final texture of your salad.

Options for Substitutions

This salad is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Curly kale: Not a fan of curly kale? Try using lacinato (dinosaur) kale, baby spinach, or even romaine lettuce. Just note that regular lettuce won’t hold up as well to the dressing, so serve immediately.
• Greek yogurt: You can use regular plain yogurt, sour cream, or mayo instead. If using regular yogurt, strain it first in a coffee filter for about 30 minutes to remove excess water.
• Anchovy paste: If you’re not into anchovies or want to make it vegetarian, use 1 teaspoon of capers or 1 teaspoon of miso paste for that salty umami flavor.
• Shrimp: You can swap the shrimp with grilled chicken, salmon, or even chickpeas for a vegetarian option. Just use the same seasoning mix!
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just as well in the dressing.
• Smoked paprika: Regular paprika will work, though you’ll miss some of that smoky flavor. You could add a tiny drop of liquid smoke to make up for it.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing kale salad is not massaging the leaves thoroughly – spending at least 2-3 minutes working the dressing into the kale with your hands helps break down the tough fibers and makes the greens tender and enjoyable to eat. When it comes to cooking shrimp, overcooking is your enemy – they only need 2-3 minutes per side until they turn pink and curl into a loose “C” shape (if they curl into a tight “O”, they’re overcooked and will be rubbery). Another common error is adding the hot shrimp directly to the dressed kale, which can wilt the greens and make them lose their crisp texture – instead, let the shrimp cool for about 5 minutes before combining with the salad. For the best flavor, make sure to pat your shrimp completely dry before seasoning them, as excess moisture will prevent them from getting that nice golden sear in the pan.

What to Serve With Shrimp and Kale Salad?

This protein-packed salad works great with some crusty bread on the side – I like a warm baguette or sourdough to help soak up the tasty dressing. Since the salad already has lots of flavor from the seasoned shrimp and creamy dressing, keep your sides simple – maybe some lemon wedges for extra brightness or a bowl of cherry tomatoes for a pop of color. If you want to make it more filling, try adding some quinoa or farro on the side, or toss in some roasted sweet potato chunks right into the salad. For a casual dinner party, I like serving this with a light soup like butternut squash or roasted tomato as a starter.

Storage Instructions

Keep Fresh: If you want to enjoy this salad later, store the dressed kale and cooked shrimp separately in airtight containers in the fridge. The dressed kale will stay good for about 2-3 days – it actually gets better as it sits! The cooked shrimp will keep well for up to 2 days.

Prep Ahead: You can make the dressing up to 5 days ahead and keep it in a jar in the fridge. The kale can be washed, dried, and torn up to 2 days before – just store it in a bag with a paper towel to absorb any moisture. Season and cook the shrimp just before serving for the best taste and texture.

Serve Later: When you’re ready to eat your leftover salad, just take it out of the fridge about 15 minutes before serving to let the dressing come to room temperature. Give everything a good toss, and add some fresh Parmesan shavings on top for that extra punch of flavor.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 90-100 g
• Fat: 150-160 g
• Carbohydrates: 40-50 g

Ingredients

For the dressing:

• 1/4 tsp salt
• 3 tbsp Greek yogurt
• juice from 1/2 lemon (about 1.5 tbsp, freshly squeezed)
• 2 tbsp grated Parmesan cheese (freshly grated preferred)
• 1 tbsp Dijon mustard (I use Grey Poupon)
• 1/3 cup olive oil (extra virgin for better flavor)
• 4 cloves garlic (minced finely)
• 2 tsp red wine vinegar
• 1 tsp anchovy paste
• 1/4 tsp black pepper

For the shrimp:

• 1/2 tsp salt
• 2 tsp dried oregano
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 lb shrimp (peeled and deveined)
• 4 tbsp melted unsalted butter (I use Kerrygold for richness)
• 2 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes

For the salad:

• 1 to 2 bunches curly kale (stems removed, leaves torn into bite-sized pieces)
• Parmesan shavings for topping (freshly shaved using a vegetable peeler)

Step 1: Prepare the Kale and Make the Dressing

• 1 to 2 bunches curly kale
• 4 cloves garlic
• 3 tbsp Greek yogurt
• 2 tbsp grated Parmesan cheese
• 1 tbsp Dijon mustard
• 2 tsp red wine vinegar
• 1 tsp anchovy paste
• 1/4 tsp salt
• 1/4 tsp black pepper
• juice from 1/2 lemon
• 1/3 cup olive oil

Remove the tough stems from the kale by holding each leaf at the base and stripping the leaves away, then tear the leaves into bite-sized pieces and place in a large bowl.

While the kale is ready, make the dressing by adding the minced garlic, Greek yogurt, freshly grated Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and black pepper to a food processor.

Blend until smooth, then slowly drizzle in the extra virgin olive oil while the processor runs to create an emulsified, creamy dressing.

Pour about 1/4 cup of the dressing over the kale and toss well to coat every leaf.

Let the kale sit for 10 minutes—this allows the greens to soften slightly and absorb the flavors, making them much more tender and delicious.

Step 2: Season and Cook the Shrimp

• 1 lb shrimp
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 4 tbsp melted unsalted butter
• 1 tbsp olive oil

While the kale is softening, pat the peeled and deveined shrimp completely dry with paper towels—this is crucial for getting a good sear.

In a small bowl, combine the smoked paprika, dried oregano, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes.

Drizzle the melted Kerrygold butter over the shrimp and toss to coat evenly, then sprinkle the seasoning mixture over the buttered shrimp and toss again until every piece is well coated.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is shimmering, add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque—I like to resist the urge to move them around too much on the first side so they get a nice caramelized exterior.

Step 3: Assemble and Serve

• cooked shrimp from Step 2
• dressed kale from Step 1
• remaining dressing from Step 1
• Parmesan shavings for topping

Transfer the cooked shrimp from Step 2 to the dressed kale from Step 1, arranging them on top.

Drizzle any remaining dressing from Step 1 over the salad if desired, and top with freshly shaved Parmesan using a vegetable peeler.

Serve immediately while the shrimp are still warm and the kale is tender and flavorful.