Garlic Shrimp Kale Salad with Roasted Corn
This vibrant salad combines garlicky sautéed shrimp with tender kale, sweet roasted corn, and crisp red onions. Packed with protein, antioxidants, and fiber, it’s a fresh, nutrient-dense meal that comes together in under 30 minutes — perfect for a quick lunch or light dinner.
Time:
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Ingredients (Serves 2)
For the Garlic Shrimp:
1/2 lb large shrimp peeled and deveined
3 cloves garlic minced
2 tbsp olive oil
1/2 tsp paprika
1/4 tsp chili flakes (optional)
Salt and black pepper to taste
Juice of half a lemon
For the Salad:
3 cups chopped kale
1 cup roasted corn (fresh canned or frozen)
1/4 cup red onion thinly sliced
1 tbsp olive oil
Juice of half a lemon
Salt and pepper to taste
Instructions:
Prepare the Salad Base:
Place the chopped kale in a large bowl. Drizzle with 1 tbsp olive oil and lemon juice. Massage the kale with your hands for 1–2 minutes to soften it.
Roast the Corn (if needed):
If using fresh or thawed corn, heat a skillet over medium-high heat and cook until slightly charred (about 5–7 minutes). Set aside to cool.
Cook the Garlic Shrimp:
In a skillet, heat 2 tbsp olive oil over medium heat. Add garlic and cook for 30 seconds. Add shrimp, paprika, chili flakes, salt, and pepper. Cook for 2–3 minutes per side until shrimp are pink and opaque. Finish with a squeeze of lemon juice.
Assemble the Salad:
Toss the kale with roasted corn and red onion. Plate the salad and top with warm garlic shrimp.
Serve:
Serve immediately as is or with a side of warm pita or rice if desired.
Tips and Variations
Tips
Massage the kale for 1 to 2 minutes to reduce bitterness and improve texture
Use pre-cooked or canned roasted corn for quick prep
Make sure the shrimp are dry before cooking to get a good sear
Adjust garlic to your taste or use roasted garlic for a milder flavor
Serve immediately for the best texture and taste
Double the batch and store the extra shrimp and salad base separately for meal prep
Variations
Add Creaminess
Top with avocado slices or drizzle with a tahini or Greek yogurt dressing
Add Cheese
Sprinkle with crumbled feta or grated parmesan for a savory twist
Spice It Up
Add diced jalapeños or a pinch of cayenne for extra heat
Make It Heartier
Add black beans quinoa or chickpeas to boost fiber and protein
Swap the Greens
Use baby spinach arugula or romaine instead of kale if preferred
Switch the Protein
Substitute grilled salmon chicken or tofu for the shrimp
Q and A – Frequently Asked Questions
Can I use frozen shrimp
Yes just thaw and pat dry before cooking to avoid excess moisture
How do I roast corn if I do not have a skillet
You can roast corn in the oven at 425°F on a baking sheet for 15 minutes or air fry it until lightly charred
Is this salad good for meal prep
Yes store the kale base and shrimp separately and assemble when ready to eat
Can I make it dairy free and gluten free
Yes this recipe is naturally both just double check any add-ins or dressing ingredients
What other dressings can I use
Try balsamic vinaigrette tahini lemon dressing or a light Greek yogurt garlic sauce
Nutrition Estimate
(Per Serving – Serves 2)
Calories ~320
Protein ~28g
Fat ~18g
Carbohydrates ~16g
Fiber ~4g
Sugar ~4g
Sodium ~420mg
Note values may vary based on shrimp size and dressing used
Conclusion
This garlic shrimp kale salad is a fresh flavorful and satisfying dish that works for lunch dinner or meal prep. With lean protein nutrient-rich greens and sweet roasted corn it delivers balance in every bite. Customizable and quick to prepare it is a go-to for healthy eating without sacrificing taste