Oven-Roasted Shrimp and Kale

4 Reviews
100% would make this recipe again

Simple and quick one-dish meal, ideal for beginner cooks.

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Preparation : 5 min Cooking : 15 min
180 calories/serving


1/4 cup soy sauce 65 mL
1 tsp Worcestershire sauce 5 mL
2 tbsp lime juice, freshly squeezed 1 lime
1 tbsp gingerroot, finely chopped 12 g
2 cloves garlic, finely chopped
1 tbsp olive oil 15 mL
8 cups kale 650 g
16 mini-tomatoes (cherry, miniature or grape) 1 cup
40 shrimp, medium-large 400 g
ground pepper to taste [optional]


  1. Preheat the oven to 190ºC/375ºF.
  2. In a bowl, mix the first 6 ingredients. Set aside.
  3. Remove the kale stalks and coarsely chop the leaves.
  4. Put the kale in the bowl with the dressing, add the mini-tomatoes and toss. Spread them on a baking sheet. Put the shrimp in the bowl then toss with the remaining dressing. Arrange the shrimp on top of the kale.
  5. Cook in the middle of the oven until the shrimp become pink-coloured, about 15 min. Serve.

Nutrition Facts Table

per 1 serving (240 g)


% Daily Value




4 g

6 %

Saturated 0.7 g
+ Trans 0 g

4 %


180 mg


830 mg

35 %


14 g

5 %


3 g

12 %


1 g

Net Carbs

11 g


24 g

Vitamin A

492 %

Vitamin C

211 %


16 %


36 %


This recipe is :
Excellent source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Calcium, Folacin, Phosphorus, Zinc
Source of  :
Fibre, Vitamin B1, Vitamin B2
Low  :
Calories, Fat, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 2
Meat and Alternatives 2 ½
Fats ½

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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