Gluten-free Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce is a delicious and decadent-tasting dinner that's a cinch to make!
Don’t you love when dinner comes together (mostly) in one pan and, although it was a cinch to prepare, it feels like something you’d order at a restaurant?
Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce is checking ALL those boxes!
This dish looks fancy but it’s got a short ingredient list of fridge, freezer, and pantry staples. Totally simple, too, as everything from the bacon and kale, to the shrimp and pan sauce are all made in one skillet.
Serve over a bed of store-bought prepared mashed potatoes (hello, eeasy!) and Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce is a dish you are going to think about until you make and devour!
Start by chopping 4 slices center-cut bacon.
Here’s one of my favorite bacon tips of all time: the key to finding bacon that’s got a lot of meat and not a ton of fat is looking at the back of the package. If there’s a lot of meat in the window then you’re good. If it’s mostly fat then the rest of the slices will be fatty too.
This tip works every time!
Add the chopped bacon to a large skillet over medium heat then saute until lightly crisp and golden brown.
Next add 8 cups packed chopped curly kale which is about 1 bunch. You might need to do this in two batches, meaning add half the kale then let wilt for a minute before adding the rest.
Season with salt and pepper then saute until the kale is slightly wilted, 2-3 minutes.
Next, pour the kale and bacon onto a foil-lined baking sheet then roast for 7-9 minutes at 400 degrees. This is going to make your sauteed kale crispy on the edges which is an awesome texture combo with the snappy shrimp and creamy mashed potatoes.
While the kale and bacon are roasting, turn the heat up to medium-high then add 1 Tablespoon extra virgin olive oil to the skillet.
Pat 1lb peeled and deveined jumbo shrimp dry with paper towels then season both sides with salt and pepper. Saute the shrimp in batches, as to not overcrowd the pan, for 1-2 minutes a side then remove to a plate.
Turn the heat up to high then add 1 cup chicken broth, 2 Tablespoons butter, and a squeeze of fresh lemon juice to the skillet.
Scrape up all the bits from the bottom of the skillet, season with salt and pepper, and then simmer until the sauce is thickened and reduced, 4-5 minutes.
Serve the crispy bacon-kale and shrimp atop a bed of mashed potatoes then drizzle with the pan sauce, and dig in!
Decadent-tasting, simple, and ultra-scrumptious. I find there’s nothing seafood, kale, and bacon can’t fix in life – enjoy!
Equipment
Ingredients
- 4 slices center-cut bacon, chopped
- 8 cups chopped curly kale, ~1 bunch
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 lb 16/20 count jumbo shrimp, peeled and de-veined
- 1 cup chicken broth
- 2 Tablespoons butter
- 1/2 lemon
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then saute until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Saute until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes.
- Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Turn the heat up to medium high then add oil. Once hot, add shrimp in batches as to not overcrowd the skillet. Saute shrimp for 1-2 minutes a side then remove to a plate.
- Turn heat to high then add chicken broth, butter, and a squeeze of lemon juice to the skille. Season with salt and pepper then simmer until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce.
Notes
- Serve with prepared mashed potatoes or cooked white rice.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I subbed the kale with collard greens and paired it with parmesan grits! Absolutely Amazing!!!! Eating Gluten Free can be so good!
That sounds divine, and you got it!! Thank you so much for your feedback and recipe rating, Jennifer!
WOW! I read the glowing comments but thought, how good can this really be? Well, the answer is very, very good! This dish had a huge pay off with relatively little effort. My only suggestion is not to salt the kale, as the bacon adds enough salt on its own. We found it a bit too salty, but we still scarfed it down. We did serve with regular mashed potatoes because we had a bunch left over from a previous meal, but I think it would be great with just about any starch (potatoes, gf noodles, polenta, maybe even rice). We will definitely make this again!