Garlic shrimp with white beans and collard greens
Dairy-Free, Gluten-Free, Lean & Clean, Soy-Free
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!
In your bag
- 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.
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.
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.