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Coconut sriracha shrimp and kale in bowls over grits, with sriracha on the side
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Coconut Sriracha Shrimp and Kale

These sriracha-spiked shrimp, which are cooked in a rich but light coconut milk sauce, are served on a tangle of garlicky, sautéed kale. It’s comfort food at its sexiest. I love to serve the shrimp and kale over my creamy grits (click HERE for the recipe) for a fresh, healthy take on shrimp and grits. If you’re making the grits, start them first, then sauté the kale and prep all of the remaining ingredients. Wait until the last minute to cook the shrimp, as they go quickly. The shrimp and kale are also delicious over rice.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: easy shrimp and grits recipes, healthy shrimp and grits recipe, shrimp and kale recipe
Servings: 4 people


  • 4 tablespoons unsalted butter, divided
  • ½ medium red onion, thinly sliced
  • 4 large garlic cloves, thinly sliced, divided
  • Salt and freshly ground black pepper
  • 1 bunch curly kale, stemmed and coarsely chopped
  • Juice from ½ lime or lemon, or more to taste
  • 1 pound shelled and deveined shrimp
  • 3 tablespoons sriracha, or more to taste
  • 1 (13.5- ounce) can coconut milk
  • ¼ teaspoon sugar
  • 1 tablespoon finely chopped cilantro, plus more for serving
  • 1 tablespoon thinly sliced scallions, plus more for serving
  • Grits or rice, for serving


Cook the kale

  • In a large skillet with a lid, melt 2 tablespoons of the butter over medium heat. Add the onion and half of the garlic. Season with salt and pepper. Cook, stirring often, until the onion is softened and starting to lightly brown, about 3-4 minutes.
  • Add the kale and season with a bit more salt and pepper. Pour in 2 tablespoons of water. Cover and cook, stirring occasionally, until the kale is wilted and tender, adding more water as needed if the skillet starts to look dry, about 7-10 minutes. Stir in the lime or lemon juice. Taste and season with additional salt, pepper or citrus juice, if needed. Transfer to a bowl and cover to keep warm.

Cook the shrimp

  • Wipe the skillet clean then place it back over medium-high heat. Add the remaining 2 tablespoons of butter. Once melted, add the shrimp and spread them in a single layer. Season with salt and pepper. Cook until pink on the bottom, about 2 to 3 minutes. Flip the shrimp over and cook 1 minute longer. Scatter in the remaining garlic and drizzle in the sriracha. Cook, stirring, until the shrimp are cooked through, about 1 minute longer. Spoon the shrimp mixture onto a plate.

Make the pan sauce

  • Place the skillet back over medium heat (don’t wash), and add the coconut milk and sugar. Bring to a boil and cook, stirring, until slightly thickened around the edges, about 5 minutes. Scrape the shrimp back into the skillet and cook until warmed through. Remove the pan from the heat and season with additional salt, pepper and/or sriracha as desired. Stir in the cilantro and scallions.
  • To serve, swirl grits into four shallow bowls and divide the kale over top. Spoon the shrimp and sauce over the kale, and garnish with a sprinkle of cilantro and scallions.