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Garlic shrimp with white beans and collard greens
Easy Prep

Garlic shrimp with white beans and collard greens

Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean

2 Servings, 420 Calories/Serving

20 – 30 Minutes

Our wild shrimp are delicious with earthy collard greens, hearty white beans, garlic, and bright lemon. Don’t skip the paprika-lemon drizzle!

Ingredients

  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 1 or 2 cloves peeled fresh garlic
  • 1 yellow onion
  • 1 bunch collard greens (about ½ pound)
  • 1 cup cooked white beans
  • 1 lemon
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon Aleppo chile flakes (optional)

Make It Leaner

In Step 1, omit the oil and roast the shrimp and garlic in parchment and you will save 20 calories and 2.5 grams of fat per serving. Save another easy 60 calories and 7 grams of fat by eliminating the oil in the lemon-paprika drizzle. A little lemon juice and paprika is all you need to brighten the dish.

Ingredient IQ

Shrimp are naturally high in protein, low in fat, and an excellent source of vitamin B12 and the antioxidant mineral selenium. Because they’re also naturally a bit salty, we season them only lightly with salt.

Nutrition per serving

Instructions

1

Roast the shrimp

Heat the oven to 425°F.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
On a sheet pan, toss the shrimp with the garlic and 1 to 2 teaspoons oil; season lightly with salt and pepper. Spread in an even layer and roast, turning once halfway through the cook time, until the shrimp are firm and cooked through, 6 to 8 minutes for regular shrimp, 8 to 10 minutes for jumbo shrimp.
While the shrimp roast, prepare the collard greens and white beans.

2

Cook the collard greens and white beans

  • Peel and coarsely chop the yellow onion.
  • Strip the collard green leaves from the stems; coarsely chop the leaves.
  • Rinse the white beans.
  • Juice the lemon; the juice will be divided between the collard greens and the paprika-lemon drizzle.
In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the collard greens and ¾ cup water and cook, stirring occasionally, until the greens are tender and the liquid has reduced, 8 to 10 minutes. Stir in the white beans and cook until warmed through, 1 to 2 minutes.
Remove from the heat and stir in the shrimp and 1 tablespoon lemon juice. Season to taste with salt and pepper.
While the collard greens cook, prepare the paprika-lemon drizzle.

3

Make the paprika-lemon drizzle

In a small bowl, stir together the paprika, 1 tablespoon lemon juice, 1 tablespoon olive oil, and as much Aleppo chile as you like. Season to taste with salt.

4

Serve

Transfer the collard greens and shrimp to individual bowls. Top with as much paprika-lemon drizzle as you like and serve.

Calories: 420, Protein: 34g (68% DV), Fiber: 15g (60% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 215mg (72% DV), Sodium: 280mg (12% DV), Carbohydrates: 34g (11% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Crustacean shellfish

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.