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Serving size 6

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.


2 Tbsp pumpkin seeds½ cup golden raisins2 Tbsp olive oil, divided¾ cup diced white onion¼ cup dried cherries, chopped2 tsp chipotle powder4 tsp chopped garlic, divided½ tsp ground cumin½ cup Grand Marnier orange liqueur20 oz low-sodium vegetable broth1 Tbsp cornstarch2 lb medium-large shrimp, peeled1 Tbsp orange zest6 cup kale, stems removed, chopped3 cup cooked brown rice


  1. In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes.
  2. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tbsp oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cherries, chipotle, 1 tsp garlic and cumin; cook 1 minute. Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tbsp cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper.
  3. Transfer to a bowl and set aside. In pan, heat remaining 1 tbsp oil. Cook kale and 3 tsp garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.

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Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 6 Total

  • Calories 460
  • Total Fat 9g
  • Saturated Fat 1g
  • Total Carbohydrates 54g
  • Fiber 7g
  • Protein 28g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Lunch, Dinner, Main Dish, Seafood, Shrimp

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