Wilted Kale Shrimp Zucchini Noodle Salad is the tastiest salad you’ll not care is healthy too! Gluten Free, Grain free, can be vegetarian, and bursting full of flavor!
Maybe because it’s a warm wilted dish, calling it a salad isn’t typical, but to me it is all things salad related. You’ve got your greens (kale), you’ve got your veggies (tomatoes & zucchini), you’ve got some protein (shrimp) and you’ve got an amazingly mouthwatering garlic lemon dressing that brings it all together. The dressing isn’t whisked as a typical salad dressing would be, rather it’s all sautéed in the skillet and it’s a one pot wonder dish! Who doesn’t love a one pot meal right?!
I must be honest with you as I made this for the hubby and me one day when the kiddies were at music classes and he was working from home. I was not sure he’d like the zoodles, you know, zucchini noodles as it was his first time ever trying them. If this didn’t have shrimp in it I highly doubt he would have eaten it. My guy is more of a meat and potatoes man, but to my surprise he absolutely loved it and even shocked himself! I have not bought myself a spiralizer yet, but I do have a serrated peeler from Pampered Chef that does the same thing if not with a little more effort on my part, but it works.
Here’s what it looks like. You just use the serrated side and hold the zucchini and peel downward and it makes it like noodles.
Messermeister 3-pc. Pro-Touch Peeler Trio
What makes this dish stand out though is the lemon and garlic and lots of it. My hubby thought it a bit overpowering and thinks the lemon could be reduced, but if you like lemon as I do, keep it as is. Or try it with less then add more if you like. I’m happy with the lemon flavor being the star player here.
My hubby is not a fan of warm tomatoes, but I like the way they soften and split a little when sautéed with the kale. If you’re not into warm tomatoes, just skip that step and throw them in after the dish is off the heat.
Now the nutrition info is up for discussion. The hubby and I split this meal. I personally don’t think it was too much when divided by 2 for a meal. You could divide this by 4 and serve yourself four portions of it for lunch if you want to reduce the carbs and calories. To me a meal less than 500 calories that is hearty and filling with a high amount of protein, and low in fat is just fine. When I worked the Weight Watchers points in my calculator it is surprisingly 11. I would suggest just counting the shrimp for 4 ounces (3 points) and one tablespoon of olive oil (3.5points) but it is up to you.
- Serves: 2
- Serving size: 1/2
- Calories: 399
- Fat: 17.9g
- Saturated fat: 2.2g
- Carbohydrates: 38.2g
- Sugar: 7.9g
- Sodium: 1406mg
- Fiber: 6.5g
- Protein: 31.5g
- Cholesterol: 155mg
- 2 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 8 ounces shrimp, deveined, tails removed
- 1 bunch organic kale, stem removed, chopped (about 6 cups)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pint cherry tomatoes
- 2 cups zucchini noodles
- 2 lemons juiced or 1/2 cup lemon juice
- 1/4 cup fresh chopped basil
- Heat oil in a large skillet over medium low heat.
- Add garlic and cook until fragrant.
- Add shrimp and cook until pink on both sides and curled around edges.
- Reduce heat to low and add kale, tomatoes, salt and pepper.
- Continue to cook until kale is wilted.
- Stir in zucchini noodles and lemon juice and cook 2-3 more minutes to soften zucchini.
- Serve topped with fresh basil.