Go Back
Lemon Teriyaki Shrimp with Kale over Brown Rice

Lemon Teriyaki Shrimp with Kale over Brown Rice

A simple, yet elegant, meal full of flavor and quick to prepare.

Total Time 45 minutes
Servings 3 servings
Author Foodbodybliss


  • 1 cup brown rice
  • 2 cups water
  • 1 tbsp avocado oil
  • 1/2 cup diced red onion
  • 1 tsp minced garlic
  • 4 cups chopped lacinato kale
  • 1/3 tsp fine pink Himalayan salt
  • 1 tbsp unsalted butter
  • 1 lb 2 oz raw jumbo shrimp, shelled and deveined
  • 1 1/2 tbsp teriyaki sauce (I love using the East West brand)
  • freshly grated parmesan for garnish (1-2 tbsp per serving)
  • salt and pepper to taste, if desired


  1. Start brown rice, and cook it according to package instructions.

  2. While rice is cooking, dice the onion, mince the garlic and chop the kale.

  3. Add avocado oil to a large sauté pan, and place it over medium heat. 

  4. Once oil is hot and shimmery, add onions. Sauté these until translucent and a little brown (about 3 minutes).

  5. Add garlic and sauté for about 30 seconds, stirring constantly to keep it from burning.

  6. Add chopped kale and salt, and sauté until wilted (about 2 minutes).

  7. Remove the kale-onion mixture from the pan and transfer it to a bowl.

  8. Place the same pan back over the medium heat and add the butter, lemon juice and teriyaki sauce to it. 

  9. Once the butter has melted, add the shrimp and sauté it until cooked (about 4 minutes), stirring constantly. 

  10. Add the kale-onion mixture. Stir until all is combined, then remove from heat.

  11. Serve alongside the brown rice and top with fresh parmesan, salt (if desired) and pepper. Enjoy!