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.
Love NY City, especially this time of the year. Looks like an awesome girls trip! I have leftover shrimp stashed away in the freezer and this looks like a perfect meal.
Mmmm I love both bacon and kale, this sounds ahhh-mazing!
I really love your gold skirt in the photo above!! And as always…this recipe looks delicious!
Thanks, Cindy!
As is everyone else, I am INSANELY jealous that you met Chef Alex! How freaking cool is that?! Looks like NY was an amazing time (when is it not?) and this shrimp with kale and bacon looks too good! I live in Seattle, so I’m always on the hunt for incredible seafood dishes to make :)
This is SO my kind of food!! Looks incredibly delicious!!!
I loved our time together in NY, especially our hour adventure. What a treat to see the tree! I am so glad I was in the lobby when I was. :) xo
These pictures are incredible!!! I love the sound of this dish!
What a wonderful trip to NYC! You certainly packed a lot of fun into a short time, and yes, seeing the tree all lit up in Rockefeller Center is a wonderful experience worthy of your bucket list! Kristen, you have mentioned several times how much you love Monterrey–which location is the one you like the best? I’m guessing the one in Clive…..? And which entree do you order most frequently?
They are both equally as amazing! I get the chicken fajitas now but their chicken enchiladas are also spot on.
You’re so lucky to have a man that can cook! Mine is great at helping with chores and he takes excellent care of me but when it comes to the kitchen, forget it! If I ask him to start dinner, I’ll come home to him sautéing something in half a bottle of oil. I don’t think he gets the concept of sautéing vs. deep frying, lol.
YUM. I’m seriously drooling. Love this!
Nice recipes, i will make it now. I think it so healthy
What a fun event!! Meeting Chef Alex would definitely be awesome. I’m also loving the flavor profile of this dish. I’m not a shrimp person, but I could totally see using something else in its place.
I’m so jealous you got to meet Alex G! I watch Chopped religiously and love her on it.
This kale/bacon combo is calling to me…can’t wait to try it!
What a fresh and yummy recipe. My mouth is watering just looking at that shrimp!