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.
Gayle @ Pumpkin 'N Spice says
I love how colorful this dish is, Keri! And I’m love the shrimp and swiss chard combination. Sounds like such a light and healthy meal!
Gayle @ Pumpkin ‘N Spice recently posted…Berry Cream Cheese Turnovers
Thanks Gayle! 🙂
I recently tried fennel after making your amazing orange and fennel salad. I’m adding swiss chard to my list now too! You are just getting me to branch out like crazy in the produce department! I’ve really been loving all of your recipes. So flavorful and fresh 🙂
Alison recently posted…Southwestern Black Bean Salad
That’s awesome! My CSA has forced me to branch out and try new veggies and I’m so glad that I’m helping you branch out too! If you like spinach and kale, you’ll love swiss chard! Thanks, Ali – I appreciate your kind words 🙂
Natalie @ Tastes Lovely says
This is my kind of dinner! Look at how pretty and colorful. We planted swiss chard in our garden. I can’t wait for it to grow so I can use it to make this saute!
Natalie @ Tastes Lovely recently posted…Weekly Menu :: April 27-May 1
Nothing better than fresh grown swiss chard! This will be a great way to use it – my other favorite way is in a frittata, of course 😉
Jessica | A Happy Food Dance says
This looks so delicious! I’ve tried the meal planning thing and I can never stick to it, or figure out what I want three days later. I need help! Love the swiss chard and shrimp mix!
Jessica | A Happy Food Dance recently posted…balsamic onion, heirloom tomato and three cheese focaccia
Thanks Jessica! I’m a planner by nature, so it’s fun for me to plan meals. If I didn’t do a meal plan I would be lost haha.
Rachelle @ Beer Girl Cooks says
This stir fry is so pretty and creative! I’m growing chard in my garden too, so I’ll definitely have this on my to do list when it’s ready to harvest!
Rachelle @ Beer Girl Cooks recently posted…Roasted Asparagus Pesto Farfalle
Awesome! Thanks, Rachelle 🙂
Annie @ The Garlic Diaries says
This looks AMAZING! So healthy and fresh! Can’t wait to try it :).
Annie @ The Garlic Diaries recently posted…One Pot Vegan Lentil Chili
Savita @ ChefDeHome says
This looks amazing, Keri! Really loved the addition of Swiss chard! Can’t wait to try it!
Savita @ ChefDeHome recently posted…By ChefDeHome- Raspberry French Vanilla Carnation Breakfast Shake
Kelley Simmons says
Love your idea of wildcard days! This sounds wonderful!
Kelley Simmons recently posted…Pan-Seared Ribeye Filets with Espresso Sea Salt
It keeps me on my toes in the kitchen! Thanks Kelley 🙂
Mariah @ Mariah's Pleasing Plates says
I never even thought about adding honey to caramelize the shrimp, great tip Keri! This pasta looks SOO good! Pinned!
Shelby @ Go Eat and Repeat says
Wild card meals can be the best! It is fun, but kind of scary, to just go into the kitchen and make something with the leftover scraps from the week!
Shelby @ Go Eat and Repeat recently posted…Chocolate Chip Cookie Dough Truffles
I agree – you never know if it’ll be a winner or a flop, but it keeps me on my toes in the kitchen!
Christina @ Bake with Christina says
Yum – that looks so healthy, wholesome, and delicious!! 🙂
Christina @ Bake with Christina recently posted…Lemon Blueberry Cheesecake.
Maya @ Treats and Eats says
This looks delicious! I’ve never thought to add honey to shrimp but it sounds like a great idea. Must try it! 🙂
Maya @ Treats and Eats recently posted…Mexican Mule Cocktail
Thanks, Maya! The honey makes all the difference!
Kathy @ Olives & Garlic says
Hubs is sitting next to me, looks over and sees the title of your post. I am officially making this for dinner tomorrow as per his request. 🙂
Kathy @ Olives & Garlic recently posted…Sunday Suppers: Bourbon Braised Brisket
Awesome! I hope you both enjoy it 🙂
Melissa | Bits of Umami says
I’m loving how healthy and fresh this looks. Can’t wait to whip this up 🙂
Melissa | Bits of Umami recently posted…Stuffed Potato Balls (Papa Rellenas)
Just made this for the first time tonight after reading the swiss chard is very high in iron (husband has iron deficiency). Love it. Made it exactly as you instructed but added roasted chick peas on top for extra crunch and protein. Thanks for the inspiration!
Thank you for sharing, Margaret. I’m so happy you enjoyed! The addition of roasted chickpeas sounds fantastic!