This one-pan Sweet Potato, Kale and Shrimp Skillet brings together bold flavor and balanced nutrition in a fast, weeknight-friendly format. It’s a powerhouse combo: tender roasted sweet potatoes, savory shrimp, and vibrant kale all come together with garlic, spices, and a squeeze of lemon. The textures and flavors play off each other perfectly, making each bite deeply satisfying.
This dish is all about simplicity with serious taste. It’s made in a single skillet, which means fewer dishes, quicker cleanup, and a faster route to dinner. The natural sweetness of the potatoes pairs beautifully with the slight bitterness of kale and the savory sear on the shrimp. Add garlic and a dash of smoked paprika, and you’ve got a flavor-packed meal that comes together in under 30 minutes.
Whether you’re after something gluten-free, high-protein, or just straight-up delicious, this meal checks all the boxes. It’s light but hearty, clean but indulgent, and ideal for busy nights when you still want to eat well.
Serve it as is, or over quinoa, rice, or cauliflower rice for extra staying power. It’s also great for meal prep—the leftovers reheat beautifully.
This skillet is a go-to for a reason: quick, satisfying, and crowd-approved.
Servings
4 servings
Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and diced small
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 bunch kale, stems removed and leaves chopped
- 1 lb raw shrimp, peeled and deveined
- Juice of 1/2 lemon (plus wedges for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes and season with paprika, salt, and pepper. Cook, stirring occasionally, for about 10 minutes or until tender and slightly browned.
- Add garlic and kale. Stir and cook for 3-4 minutes, until kale is wilted.
- Push the vegetables to one side of the skillet. Add shrimp in a single layer. Cook 2-3 minutes per side, until shrimp are pink and cooked through.
- Stir everything together, squeeze lemon juice over the top, and serve warm with lemon wedges.
Tips
- Cut sweet potatoes small for quicker cooking.
- Use pre-chopped kale to save time.
- Don’t overcook shrimp or they’ll turn rubbery.
- Add red pepper flakes if you like heat.
- Double the batch for lunch-ready leftovers.
Why You’ll Love This Recipe
It’s a fast, one-skillet meal that feels both wholesome and elevated. You get color, texture, protein, and fiber in every forkful. Minimal effort, maximum flavor.
This Sweet Potato, Kale and Shrimp Skillet is your answer to quick, clean eating that doesn’t compromise on flavor. A balanced, beautiful dinner that cooks up in 30 minutes flat.
