Stir-fries are a super fast and healthy way to get dinner on the table. Typically they are made using Asian flavors, but in this sauté I chose to go a different route. Swiss chard is tossed with flavorful ingredients and then topped with tender shrimp for a healthy and delicious weeknight meal.
Each week I sit down and plan my meals for the week. Every once in a while I’ll throw in a “wildcard” day where I try and use whatever leftovers I have in the fridge, as well as pantry items. It’s fun to see what I can come up with and it’s good way to clean out the fridge.
That’s exactly how this recipe was created. It was a Thursday night and I didn’t know what to make – I knew I wanted shrimp (which I had in the freezer), but didn’t know exactly how I wanted them. I had a bunch of swiss chard in the fridge along with some peppers. I decided to sauté the swiss chard in a stir-fry like way and top it with the shrimp.
Let me tell you – it was so good that I surprised myself! At first Kyle wrinkled his nose at this, but when he tried it he really liked it too. Since we liked it so much, I recreated it the following week so that I could share it on my blog.
This colorful and healthy meal starts out with onions, colorful bell peppers, garlic, and the swiss chard stems. I like to prep everything before I start cooking since it comes together quickly. Make sure to keep the swiss chard leaves and stems separate as they have different cooking times. You’ll sauté the veggies together with the stems until soft and then add in the leaves and wilt them down. I like to add some extra flavor with balsamic vinegar and red pepper flakes. Overall it’s a tasty dish that comes together in minutes!
I can’t forget about the shrimp! The first time I made this I tossed the shrimp in a little bit of honey to add some sweetness and help caramelize the shrimp. The result was a picture perfect dish. However, I forgot the honey when I shot it for the blog (of course), so the shrimp aren’t as pretty as they were the first time. Shrimp are so quick cooking that they don’t brown up nicely unless you are grilling them on an open flame. My solution for this is tossing them in the honey – it works every time! So, don’t be like me and forget the honey.
We ate this just as it is, but I bet it would be great served over rice or tossed with pasta (add in some pasta water to create a nice sauce). You could also use chicken or even salmon instead of the shrimp.
Quick, easy, and healthy – does it get any better?
- ½ lb.Extra Large Shrimp, peeled and deveined
- Kosher Salt and Freshly Ground Black Pepper
- 2 Teaspoons Honey
- 1 Tablespoon Coconut Oil, divided
- 1 Small Onion, thinly sliced
- 1 Red Bell Pepper, thinly sliced
- 1 Large Bunch Rainbow Swiss Chard, washed and thinly sliced (keep the leaves and stems separate)
- 3 Garlic Cloves, finely minced
- Pinch or Two of Red Pepper Flakes, optional
- 1 Tablespoon Balsamic Vinegar
- Fresh Chives or Parsley, for garnish
- In a medium bowl toss the shrimp with salt, pepper, and honey. Set aside while you prepare the rest of the ingredients.
- Heat half of the coconut oil in a wok or large skillet over high heat. Once hot, add in the shrimp and stir-fry until they are pink and opaque throughout. Reserve to a plate. (You may have to do the shrimp in 2 batches so that they don’t overcrowd the pan)
- Heat the remainder of the coconut oil over high heat and add in the onion, pepper, and swiss chard stems. Season with salt and pepper and stir-fry until the vegetables start to soften and are crisp-tender.
- Add in the swiss chard leaves and garlic and stir-fry until wilted.
- Season the whole thing again with salt and pepper. Add in the red pepper flakes and balsamic vinegar.
- Toss the shrimp back in to heat through.
- Serve topped with chives or parsley.