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Spicy Shrimp with Cauliflower Mash and Kale

Spicy Shrimp with Cauliflower Mash and Kale 1

That weird looking purple-almost-black stuff? It’s kale. It looks really unappetizing, I know…but it’s delicious. Feel free to use the traditional green curly kale or my personal favorite – lacinato kale! My CSA box is always pushing me outside my comfort zone and that’s why I keep up my membership – who doesn’t need the gentle shove to eat more vegetables?!

…Says the girl who wants to eat s’mores EVERY night. Blame the baby.

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The cauliflower for this recipe was store-bought, however. A HUGE head of cauliflower turned into a mash that we fought over. Good-looking? No. Delicious? No…it’s DIVINE. And super healthy for you…even with the indulgence of whole milk for that creamy, rich finish.

As for the shrimp? Well, the apple doesn’t fall far from the tree when it comes to our Shea. The girl LOVES seafood. She’s good with salmon and other fish (most days..), but will devour shrimp. When I serve shrimp for dinner, I have to figure on an adult-sized portion of shrimp for the little lady. And, I mean, you don’t mess with her and food…or else.

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With the shrimp you can also doll them up however you see fit. I loved the salt + heat approach of the original recipe, so I kept with that. With shrimp’s quick cook time, they’re the perfect weeknight protein. They even thaw quickly which I love.

But if you do nothing else after reading this post…make the cauliflower mash. I preferred mine creamy and fully pureed, but do as you prefer with the texture. It’s good enough to eat morning, noon, and night, that I can promise!

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5.0 from 1 reviews
Spicy Shrimp with Cauliflower Mash and Kale
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (4 oz shrimp with 1 cup mash)
Cauliflower Mash:
  • 1 Tbsp olive oil
  • 1 large head cauliflower, cut into small florets (about 7 cups)
  • 3 cloves garlic, minced
  • 1 cup whole milk
  • 3 cups low-sodium vegetable broth
  • 1 (14 oz) can cannellini beans, drained and rinsed
  • ½ cup cornmeal
  • ½ cup 2% shredded cheddar cheese
  • ¾ tsp salt
  • 1 Tbsp olive oil
  • 1 bunch kale, ribs removed and chopped
  • ¼ tsp salt and black pepper
Spicy Shrimp:
  • 1 Tbsp olive oil
  • 1½ lb raw shrimp, peeled and deveined
  • ¼ tsp garlic salt
  • ½ tsp chili powder
  • ¼ tsp black pepper
  • pinch of cayenne (more to taste, for more kick!)
  1. For the cauliflower, heat the olive oil in a large soup pot. Add the cauliflower saute for 3-4 minutes. Add garlic and saute for 30-60 seconds or until fragrant. Add the milk and broth (if there's a lot of cauliflower not submerged, add additional broth or milk); simmer for 12-15 minutes or until cauliflower is soft. Add the beans and mash with a potato masher for a chunky consistency, or alternately, puree with an immersion blender, food processor, or blender. Stir in the cornmeal, cheese, and salt.
  2. Next, heat olive oil for the kale in a large nonstick skillet over medium heat. Once hot, add chopped kale and sprinkle with salt and pepper. Cook 3-5 minutes or until wilted and hot; remove to a plate and cover to keep Warm.
  3. In the same skillet, heat remaining tablespoon of olive oil. Once hot, add shrimp to skillet and sprinkle with the garlic salt, chili powder, pepper, and cayenne. Cook shrimp 5-6 minutes or until pink and cooked through.
  4. Serve hot shrimp and kale over cauliflower mash.
Recipe from Pinch of Yum
Nutrition Information
Serving size: 4 oz shrimp, 1 cup mash, kale Calories: 355 Fat: 13.2 Carbohydrates: 30.8 Sugar: 4.5 Sodium: 988 Fiber: 7.7 Protein: 31.7 Cholesterol: 147
Be well,


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  1. Biz
    May 25, 2016 / 3:03 pm

    That’s one of the reasons I joined a CSA several years ago so that I would be forced to try new foods. Except every week I kept getting kohlrabi and it tasted like ass no matter how I tried to cook it.

    That looks delish!

  2. Erin
    May 28, 2016 / 8:24 pm

    This recipe looks SO good!! I’ve never thought of adding cornmeal to a cauliflower mash before!

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