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Lunch recipe · from the recipe book

Garlic Shrimp Kale Bowls with Mango Salsa

Juicy garlic-paprika shrimp seared in a skillet over lemony massaged kale with sweet roasted-free mango-tomato salsa, creamy chickpeas and crunchy pepitas.

Garlic Shrimp Kale Bowls with Mango Salsa

Ingredients

  • 1¼ lb600 gShrimp
  • 9½ cups chopped200 gKalestems removed, chopped
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1½ cups diced250 gMangodiced
  • 2 medium250 gTomatoesseeded and diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 lemon, juiced48 gLemon juice
  • 2 tbsp30 gOlive oil
  • 4 cloves12 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the salsa first: in a bowl, combine the mango, tomato, red onion, jalapeño, cilantro and half of the lemon juice; set aside.
  2. In a large bowl, toss the kale with one-third of the olive oil, the remaining half of the lemon juice and one-third of the salt; massage with your hands for 2 minutes until tender, then toss in the romaine.
  3. Pat the shrimp dry and toss with the paprika, the black pepper and another third of the salt.
  4. Heat a large skillet over medium heat, toast the pumpkin seeds 2 to 3 minutes until they pop, then move them to a plate.
  5. Add another third of the olive oil to the skillet over medium-high heat, add the chickpeas with the remaining third of the salt and cook 5 minutes until lightly crisp; move them to the plate.
  6. Add the remaining third of the olive oil and the shrimp in one layer; cook 2 minutes, flip, add the garlic and cook 1 to 2 minutes more until the shrimp are pink and opaque (145°F/63°C).
  7. Divide the kale and romaine among 4 bowls, top with the shrimp and chickpeas, spoon over the salsa and sprinkle with the pumpkin seeds.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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