Shrimp and Kale Stir Fry in a Spicy Asian Orange Sauce

When it comes to making a quick and healthy meal, stir fried vegetables and shrimp top my list.

Shrimp and Kale Stir Fry in a Spicy Orange Sauce

Shrimp and Kale Stir Fry in a Spicy Orange Sauce

I used to relegate this particular shellfish to special occasions. I thought it was too expensive to put in my cart, but that wasn’t true.

Our local grocery store, and Costco sell affordable (and sustainable) shrimps, and when I toss them into a pan with colorful veggies, I don’t need quite as many per person. This definitely makes them pocketbook and calorie friendly.

Shrimp

Shrimp and Kale Saute with Orange Sauce

My shrimps shared the pan with kale, mandarin oranges, an easy Asian orange sauce, and a sprinkle of sunflower seeds. But if you prefer a Greek theme for your meal, you might like this Greek Inspired Summer Squash Sauté just as well.

Either way, you’ll be eating a healthy and affordable meal.

Shrimp and Veggie Saute

Shrimp and Veggie Saute

Shrimp and Kale with Orange Sauce

Serving Size: 2

Shake It Up!

No shrimp in the house? Try chunks of cod, or chicken. Pork would be great too. No kale? Spinach works, but take care not to over cook, or you'll have a slimy mess.

Ingredients

  • 4 large Clementines (tangerines), juiced
  • ⅓ cup low sodium vegetable broth
  • ½ tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 cloves garlic, crushed
  • 2 teaspoon Chinese hot mustard
  • 1 teaspoon cornstarch
  • 1 tablespoon canola oil
  • 1 cup onion, chopped
  • 6 cups kale, chopped
  • 20 ea medium shrimp, peeled and deveined
  • 4 medium Clementines (tangerines), sectioned
  • 2 tablespoons sunflower seeds, toasted

Instructions

  1. ombine the juice of 4 Clementines, vegetable broth, sesame oil, soy sauce, garlic, and hot mustard in a bowl.
  2. Pour half the mixture over the shrimp and refrigerate for 20 minutes to marinade shrimp.
  3. Add cornstarch to remaining sauce and set aside.
  4. In a large skillet over medium high heat add oil and onions. Cook for 3 - 4 minutes to soften, then add kale. Cook for another 4 - 5 minutes to soften kale. Add more vegetable broth if needed to keep from burning the kale and onions.
  5. Add shrimp and remaining sauce to the pan. Cook for 3 - 5 minutes until shrimp start to curl. Add tangerine segments and cook for another minute or two to warm the orange segments.
  6. Serve sprinkled with sunflower seeds.

Notes

Calories: 511kcal Weight Watchers PointsPlus 14 Saturated fatty acids: 1.93g Monounsaturated fatty acids: 7.19g Polyunsaturated fatty acids: 7.58g Total fat: 16.70g Calories from fat: 150 Cholesterol: 75mg Carbohydrate, by difference: 78.07g Total dietary fiber: 12.56g Protein: 20.61g

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Comments

    • says

      Hi Belinda! I hope you’re having a terrific Saturday. I have to admit, my favorite shrimp is breaded and served with hot sauce, but these are much more calorie friendly. :)

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