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Dinner recipe · from the recipe book

Cheesy Cauliflower and Shrimp Skillet

Juicy paprika-seared shrimp over tender, golden cauliflower and kale in a melty sharp cheddar sauce.

Cheesy Cauliflower and Shrimp Skillet

Ingredients

  • 1¼ lb560 gShrimppatted dry
  • 1 medium head600 gCauliflowercut into small florets
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • ½ cup120 gLow-sodium chicken broth
  • 1½ tbsp20 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Toss the shrimp with the paprika, half the salt and half the black pepper.
  2. Heat half the olive oil in a large skillet over medium-high heat. Sear the shrimp 1 to 2 minutes per side until pink and opaque, then move to a plate.
  3. Add the remaining olive oil and the butter. Cook the onion and cauliflower with the remaining salt and pepper, stirring now and then, about 7 minutes until browned in spots.
  4. Stir in the garlic for 30 seconds, then add the chicken broth. Cover and cook 4 minutes until the cauliflower is just tender.
  5. Uncover, add the kale and cook 2 minutes until wilted.
  6. Lower the heat, sprinkle in the cheddar and stir until melted and creamy.
  7. Return the shrimp and any juices to the skillet, toss to warm through and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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