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Pesto Tomato Kale and Shrimp Skillet from Treble in the Kitchen

Pesto Tomato Kale and Shrimp Skillet

  • Author: Tara | Treble in the Kitchen
  • Total Time: 30 mins
  • Yield: 2 servings 1x


  • 4 cups kale
  • 1 cup brown rice or quinoa, cooked
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup bell pepper, chopped
  • 12 shrimp (or 2 servings depending on size)
  • 2 tsp extra virgin olive oil
  • 1 Tbsp pesto
  • 1/2 tsp salt
  • crushed red pepper flakes to taste


  1. Heat the olive oil over medium heat in a large skillet.
  2. Once the oil is hot, add the shrimp and cook until pink and opaque (about 7 minutes).
  3. Next, add the kale, brown rice or quinoa, tomatoes, bell pepper, pesto and salt.
  4. Cook, stirring occasionally until the kale is wilted and the vegetables are heated through. Make sure to stir the dish enough to mix the pesto in!
  5. One everything is heated through, add the red pepper flakes to taste.
  6. Serve and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: dinner, low fodmap, gluten free, dairy free, seafood
  • Cuisine: Italian


  • Calories: 357
  • Sugar: 6 g
  • Sodium: 839 mg
  • Fat: 8 g
  • Carbohydrates: 53 g
  • Protein: 30 g