1 1/2 cups Collard Greens (stems removed, shredded)
1 1/2 tbsps Extra Virgin Olive Oil (divided)
1/2 Lime (juiced, divided)
Sea Salt & Black Pepper (to taste)
5 ozs Shrimp (peeled, deveined, tails removed)
2 tsps Cajun Seasoning
1 1/2 tsps Cilantro (finely chopped)
1. Add the collard greens, 1/3 of the oil, and lime juice to a large bowl. Massage the collard greens until they become tender and soft. Season with salt, and pepper and set aside.
2. Add the shrimp and cajun seasoning to a bowl and mix well, ensuring that each shrimp is coated.
3. Heat the remaining oil in a skillet over medium heat. Add the shrimp and cook for three to four minutes per side or until they are pink and opaque.
4. Remove from the heat and pour the remaining lime juice on top. Top with cilantro and divide the shrimp and collard green slaw evenly between plates. Enjoy!
Refrigerate the shrimp separate from the greens in an airtight container for up to three days.
Refrigerate the collard green slaw in an airtight container for up to four days.
One serving is equal to approximately 1 1/2 cups of collard green slaw plus shrimp.
Mix in sliced onions, shredded carrots, and/or shredded cabbage to the collard green slaw.
Use lemon instead.
- Cook Time: 20 minutes
- Serving Size: 1
- Calories: 322
- Sugar: 1g
- Sodium: 2419mg
- Fat: 21g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 228mg