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Shrimp and Kale Saute

Serving Size

4

Ingredients

  • 2 tbsp olive oil
  • 6 cloves garlic, minced or pressed
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 lemon, juiced
  • 5 cups kale, spines removed and torn
  • salt & pepper, to taste

Directions

  • Heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté until fragrant, about 1-2 minutes.
  • Add shrimp and lemon juice, cooking until shrimp is pink and cooked through, approximately 5-8 minutes. Stir occasionally.
  • Add kale to the pan, stirring to combine with the shrimp and garlic. Cover the pan with a lid and allow kale to wilt, about 5 minutes. Stir occasionally for even cooking.
  • Season with salt and pepper to taste, and serve immediately

Notes

First, always ensure you cook any shellfish you eat to 145 F. That aside, shellfish is one of the best sources of zinc. Oysters, crab, mussels, and shrimp can all contribute to your daily zinc needs, which are higher during pregnancy. Many studies have shown that adequate zinc intake reduces the risk of pregnancy complications, and zinc deficiency is more common than most people think. Besides zinc, shellfish is a good source of iodine, DHA, vitamin B12, and selenium.

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