Shrimp and Rainbow Chard are sauteed in one skillet with chiles, ginger, and lime for a quick, healthy, and delicious meal.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
2 lbs large shrimp, peeled and deveined
2 bunches rainbow chard, rinsed and chopped (stems and greens sperarated)
3 tbsp olive oil
1 Hungarian wax chile (or any other hot chile), seeded and diced
1 mild chile, seeded and diced
2 shallots, chopped
5 cloves garlic, minced
2 tsp grated fresh ginger
1 tbsp brown sugar or honey (omit if paleo)
salt and pepper
1 tbsp rice wine vinegar or apple cider vinegar
juice of 2 limes
Season shrimp with salt. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp and saute 2 minutes on each side. Transfer shrimp to a plate and set aside.
Add remaining 2 tbsp olive oil to the skillet. Add chiles and shallot and saute until slightly browned, about 3 minutes. Add garlic and ginger and cook 1 minute. Stir in sugar or honey, salt and pepper. Add chard stems and saute until they begin to soften, about 2 minutes.
Add the greens to the skillet along with 2 tbsp water. Cover the pan until the greens wilt, about 3 minutes. Remove the lid and allow the excess water to cook off.
Add the shrimp with liquid accumulated on the plate and cook until the shrimp are heated through. Add vinegar and lime juice. Gently toss.