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

• 1 to 2 bunches of curly kale, stems discarded and leaves torn
• 4 cloves of garlic, minced
• 3 tablespoons greek yogurt
• 2 tablespoons grated parmesan
• 1 tablespoon dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon anchovy paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Juice from 1/2 lemon
• 1/3 cup olive oil
• Parmesan shavings for topping
• 1 pound shrimp, peeled and deveined
• 2 teaspoons smoked paprika
• 2 teaspoons oregano, dried
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 4 tablespoons melted unsalted butter
• 1 tablespoon olive oil

Step 1: Prepare the Kale

Begin by tearing, shredding, or chopping the kale according to your preference for kale salad texture.

Place the kale in a large bowl, ready to be dressed.

This step allows you the flexibility to customize how you want the kale to be integrated into your meal.

Step 2: Make the Dressing

Add garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor.

Blend these ingredients until they are pureed into a smooth mixture.

With the processor still running, slowly stream in olive oil to create a creamy dressing.

This will yield more dressing than necessary, so store the excess in a sealed container in the fridge for 3-4 days, making sure to stir well before future use.

Step 3: Dress the Kale

Pour about 1/4 cup of the prepared dressing over the kale.

If you’re using two bunches of kale, feel free to increase the amount to 1/3 or even 1/2 cup, depending on your taste preference.

Toss the kale thoroughly to ensure even distribution of the dressing, massaging it into the leaves lightly with clean hands.

Allow it to sit for about 10 minutes so the flavors can marinate while you prepare the shrimp.

Step 4: Season the Shrimp

Begin by patting the shrimp dry with a paper towel.

In a separate bowl, whisk together paprika, oregano, salt, pepper, garlic powder, onion powder, and crushed red pepper to make a seasoning blend.

Place the shrimp in a large bowl, drizzle with melted butter, and toss to coat evenly.

Sprinkle the seasoning mixture over the shrimp, tossing again to ensure each shrimp is well-coated with the spices.

Step 5: Cook the Shrimp

Heat a large skillet over medium-high heat.

Once the skillet is hot, add a bit of olive oil.

Arrange the shrimp in a single layer, avoiding overcrowding (you can cook them in batches if necessary).

Cook the shrimp until golden and crisp, approximately 2 to 3 minutes per side.

Be mindful not to overcook, as this will result in chewy shrimp.

Step 6: Assemble the Salad and Serve

Remove the shrimp from the skillet once cooked and add them directly onto the dressed kale salad.

If desired, garnish the salad with shaved parmesan for an extra touch.

Serve the kale and shrimp salad immediately, enjoying the flavor-packed and nutritious meal you’ve created!