Coconut Lime Shrimp & Kale Power Bowl

This Coconut Lime Shrimp & Kale Power Bowl blends succulent shrimp with creamy coconut‑soy sauce, fresh lime, and nutrient‑dense kale. It’s a quick, savory dish that balances protein and flavor while sticking to a healthy calorie goal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 ounces peeled and deveined shrimp, deveined
• 1/2 cup cauliflower rice
• 2 cups chopped kale, stems removed
• 1 tablespoon coconut oil
• 1/4 cup light coconut milk
• 1 tablespoon lime juice
• Zest of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon chili flakes (adjust to taste)
• 2 tablespoons tamari or low‑salt soy sauce
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions

1. 1. Heat coconut oil in a large skillet over medium heat.
2. 2. Add minced garlic and ginger, sauté 30 seconds until fragrant.
3. 3. Toss in shrimp, season with salt, pepper, and chili flakes, cook 2‑3 minutes per side until pink and opaque.
4. 4. Remove shrimp, set aside, and deglaze the pan with the light coconut milk, scraping up any browned bits.
5. 5. Add cauliflower rice and kale, stir‑sauté 3‑4 minutes until kale is wilted and rice is tender.
6. 6. Return shrimp to the skillet, pour in lime juice, lemon zest, and tamari—stir to coat and heat through.
7. 7. Taste and adjust seasoning, adding a pinch of salt if needed.
8. 8. Plate bowls, garnish with cilantro, and serve with lime wedges on the side.

Chef's Note

For a smokier flavor, finish the shrimp with a quick dash of smoked paprika before plating.

Make-Ahead Tips

Cauliflower rice can be prepped the night before; keep the sautéed kale in a sealed container and reheat before serving.

Substitutions

Swap shrimp for 8 ounces tofu or 8 ounces salmon fillets, or go vegetarian by using seared tempeh.