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Kale Salad with Chili Roasted Shrimp
We love a hearty kale salad and this is one of our favorites. Obviously, the fresh blackened Cajun shrimp are the star of this meal, but it’s the jalapeño, honey, and cumin dressing that gets tossed into the kale that steals the meal for us. The salad is topped with toasty pepitas for a nutty crunch, crumbled feta for salty creaminess, and cherry tomatoes for a little pop of freshness. This dish is meant to be eaten as a salad with the shrimp served cold or warm— totally up to you. If you like them warm, Chef recommends microwaving them for 45 seconds, no more than one minute— the little guys heat up quick!
Nutritional facts
Protein
31g
Carbs
32g
Calories
640
Fat
45g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Canned Black Beans, Cajun Spice, Coriander, Shrimp, Pumpkin Seeds, Black Pepper, Cumin, Cilantro, Garlic, Honey, Sweet Paprika, Feta Cheese, Kosher Salt, Jalapeno Peppers, Kale, Lime Juice
Reviews
4.5
Based on 1745 reviews
Nicole Nabutovsky · 04/25/25
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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