When it comes to creating Whole30 dishes, I like to keep in mind what works for me without making too big of a mess. When you’re cooking three meals a day, the dishes really do pile up!
This one-skillet Shrimp and Rainbow Chard a simple way to get in your greens and only dirties up one skillet – plus a couple of utensils during the prep work. This dish is a great lunch or dinner, and it’s done in about 20 minutes with everything ready to go.
All month long I’ll be sharing Whole30 tips and tricks that work for me over on my Instagram account. Check it out, and follow along in my stories to learn how I navigate the January Whole30, which I’ve done for several years now.
Shrimp and Rainbow Chard
1 pound shrimp, peeled and deveined
1 large bunch rainbow chard
3 cloves garlic
1 shallot
1 lime
Avocado oil
Sea salt
Cracked black pepper
Red pepper flakes
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Cut leafy greens from rainbow chard and slice into 1- to 2-inch wide ribbons. Set aside. Cut stems into 3-inch pieces. Dice shallot and mince onion.
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In a large skillet, heat 2 tablespoons avocado oil over medium-high heat. Add shrimp, season liberally with sea salt flakes and cracked black pepper, and cook 3 minutes on each side. Set aside in a bowl.
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Add 2 more tablespoons avocado oil to the skillet over medium heat. Stir in diced shallot and minced garlic. Cook for 2 minutes, stirring continuously. Add in cut rainbow chard stems and stir to combine. Cook for another 5 minutes.
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Spread leafy greens into the pan, add a couple of tablespoons of water and cover to steam for 2-3 minutes. Remove lid, stir back in shrimp and red pepper flakes. Squeeze juice of 1 lime to finish. Adjust seasonings and serve.
