Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 1 package (12 oz) $5.99 (sale) / 12 oz
• Organic Kale 6–8 oz, chopped (about 4 packed cups) $2.79/lb
• Organic Ginger Root 1 Tbsp, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99/3 ct
• Organic Romaine Lettuce (sale item listed) 1 small heart or ~3 cups chopped $3.50 (sale) / 6 oz
• Kroger® Fuji Apples – 3 Pound Bag 1 apple, thin-sliced $3.99/3 lb
• Pantry: soy sauce 2 Tbsp
• Pantry: honey or brown sugar 1 Tbsp
• Pantry: sriracha/gochujang/chili flakes (optional) 1–2 tsp (to taste)
• Pantry: neutral oil 1 1/2 Tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: rice vinegar or apple cider vinegar 1 tsp
• Pantry: black pepper to taste
• Optional pantry base: cooked rice or noodles 2 cups cooked (optional)

Instructions

1. Prep shrimp: Pat shrimp very dry (this is key for caramelization).
2. Mix sauce: Stir soy sauce, honey, vinegar, ginger, garlic, and chili (if using).
3. Sear shrimp (stove): Heat a large skillet over medium-high with 1 Tbsp oil. Add shrimp in one layer. Cook ~1 minute per side until just turning pink.
4. Glaze: Pour in the sauce; toss 30–60 seconds until glossy and shrimp are just cooked through. Remove shrimp to a plate immediately so they don’t overcook.
5. Sauté kale: In the same skillet add 1/2 Tbsp oil (if needed). Add kale and a splash of water. Cook 3–5 minutes until tender. Add 1 tsp sesame oil at the end (optional).
6. Serve: Bowl kale (and rice/noodles if using), top with glazed shrimp. On the side, toss romaine + sliced apple (add a tiny drizzle of oil/vinegar if you want).