Shrimp Skillet with Shiitake Mushrooms and Kale
This shrimp skillet with shiitake mushrooms and kale makes a quick and satisfying weeknight meal that’s packed with lean protein, veggies and flavor.
Calories: 357kcal
Equipment
Ingredients
- 2 pounds (907 grams) shrimp, peeled and cleaned
- 3 tablespoons (42 grams) butter, divided
- 1 medium onion thinly sliced
- 8 ounces (227 grams) shiitake mushroom caps, sliced
- 8 cloves garlic chopped
- 1 bunch about 8 ounces/(227 grams) Lacinato kale, stemmed and chopped into bite-sized pieces
- ½ cup (120 ml) dry white wine
- ¼ cup (60 ml) heavy cream
- 2 tablespoons (30 ml) soy sauce
Instructions
- Melt 1 tablespoon of the butter over medium-high heat in a 12-inch nonstick frying pan or seasoned cast iron skillet.
- Add half the shrimp in a single layer and cook, turning once, until just opaque. Remove to a plate.
- Repeat with remaining shrimp.
- Melt the remaining butter in the same pan over medium-high heat.
- Add onion and shiitakes and cook, stirring occasionally, until the onions are softened and mushrooms are substantially reduced in volume, about 5 minutes.
- Add the garlic and cook, stirring, for one minute.
- Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 2 minutes.
- Add the wine, cream, and soy sauce and cook until sauce has thickened slightly, 2 to 3 minutes.
- Return shrimp to pan along with any accumulated juices and continue cooking for a minute or so to rewarm.
Notes
- You can use shrimp of any size in this recipe. I like to use fairly large, wild shrimp with the tail still attached. Wild shrimp tend to be more flavorful and of better overall quality than farmed shrimp, and the tails add quite a bit of flavor during the cooking process, even though you won't eat them.
- A a nice, dry white wine that you like to drink adds flavor and a bit of acidity to this dish. Any style is fine. I tend to default to one of my favorite bottles of New Zealand Sauvignon Blanc. You can swap in chicken broth (pictured here) or shrimp or fish stock if that's what you've got.
- I tend to buy shiitake mushrooms pre-sliced for this recipe. It cuts down on prep time, and they're often, surprisingly, a better value, since the tough, heavy stems of whole shiitakes get discarded. If you use whole mushrooms to slice yourself, buy extra to account for the weight of the stems.
- Suggested substitutions: For the protein, small pieces of thinly sliced chicken, steak, or tofu would be great. For the kale, you could substitute another dark leafy cooking green (or combo) like collards, turnip, or mustard greens. Instead of the shiitakes, you could use any kind or blend of mushrooms that you like. If you use a variety with a higher liquid content, just be sure to cook it out before proceeding with the recipe.
- Since it's quick and easy to make, I don't usually go out of my way to prepare this dish in advance. That said, all the ingredients are hearty and will hold up well. You can keep it in an airtight container in the fridge for a week and reheat briefly in a pan on the stovetop or on a reduced power in the microwave.
Nutrition
Calories: 357kcal | Carbohydrates: 18.5g | Protein: 40.3g | Fat: 13g | Fiber: 5.1g