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Dinner Recipes

Easy Shrimp With Kale, Tomatoes and Rice Recipe Proves Healthy Can Be So Delicious

Creamy cheese with garlic and herbs gives this dish fast flavor

I have to admit, I love a juicy steak. But lately I’ve been trying to cut back on red meat and eat leaner proteins. That’s what makes this this Shrimp with Kale, Tomatoes and Rice recipe so perfect. It’s irresistibly tasty, packed with good-for-you ingredients and comes together in less than 30 minutes so it’s ideal for a weeknight meal. And succulent shellfish and creamy cheese make it elegant enough for company.

Shrimp are low in calories and loaded with nutrients like selenium and vitamin B12. Mushrooms contain antioxidants, plus they add rich umami flavor to this dish. And superstar kale is chock full of essential vitamins and minerals. With all those healthy ingredients, we can afford to be a little decadent! So we stir it all together with creamy herb cheese and precooked rice. Delicious yet so nutritious. Follow along with our video to see how easy it is to make, then leave us a comment below.


4 serving

Total Time

Prep Time

Cook Time


  • 1 lb. peeled, deveined jumbo shrimp
  • 1 tsp. Old Bay seasoning
  • 4 oz. mushrooms, sliced
  • 1 (16 oz.) pkg. frozen chopped kale, thawed, undrained
  • ½ of (6.5 oz.) pkg. garlic & herbs spreadable cheese, such as Alouette
  • 1 cup cherry tomatoes, halved
  • 1 (4.4 oz.) cont. ready-to-serve rice, such as Minute, from 8.8-oz. pkg., warmed
  • 1 tsp. grated lemon zest
  • 1 small red chile pepper, seeded and sliced


• Coat nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp and seasoning; cook, flipping once, until shrimp are opaque, about 2 min. per side. Remove; lightly cover to keep warm.

• Coat same skillet with cooking spray; add mushrooms. Over high heat, cook, stirring, until browned, 3 min. Reduce heat to medium; add kale and cheese. Cover; cook, stirring occasionally, until kale is tender, 7–8 min., adding tomatoes during last 4 min. of cooking time. Stir shrimp, rice, zest and chile pepper into kale mixture; cook until heated through, about 1 min.


  • Calories: 259
  • Fat: 10 gram
  • Saturated Fat: 4 gram
  • Protein: 23 gram
  • Carbohydrate: 19 gram
  • Fiber: 4 gram
  • Cholesterol: 163 mg
  • Sugar: 4 gram
  • Sodium: 941 mg
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