Garlic Shrimp with Sautéed Kale Adaptado para Artritis Reumatoide
Artritis Reumatoide Mediterránea 🔥 380 kcal ⏱️ 30 min

Garlic Shrimp with Sautéed Kale


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A traditional Spanish dish adapted for an anti-inflammatory diet. The shrimp, rich in omega-3, are gently cooked with garlic and extra virgin olive oil, accompanied by kale sautéed with turmeric and sweet paprika, avoiding nightshades. A delicious and nutritious combination that respects dietary nee

🥕 Ingredientes

  • 300 g peeled and cleaned shrimp (fresh or frozen)
  • 200 g fresh kale, washed and destemmed
  • 4 cloves of garlic, thinly sliced
  • 4 tablespoons of extra virgin olive oil (rich in polyphenols)
  • 1 teaspoon of turmeric powder
  • 1/2 teaspoon of sweet paprika (without added nightshades)
  • Juice of 1/2 lemon
  • Sea salt to taste (optional, use in moderation)
  • Fresh chopped parsley for garnish

🔥 Preparación

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and sauté for 1 minute until fragrant, without browning.
  2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
  3. In the same skillet, add the remaining 2 tablespoons of olive oil. Add the kale and sauté for 4-5 minutes until slightly softened.
  4. Sprinkle the turmeric and sweet paprika over the kale, mixing well to coat. Cook for 1 more minute.
  5. Return the shrimp to the skillet, gently mix with the kale, and heat for 1 minute.
  6. Turn off the heat, drizzle with lemon juice, and garnish with fresh chopped parsley. Serve immediately.

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