Romesco Shrimp and Kale Grain Bowls with Feta

These vibrant grain bowls bring together succulent shrimp, tender kale and a warm grain blend, all tied together with a bold romesco sauce. Romesco, a smoky tomato-based sauce from Spain, adds a tangy depth that elevates every bite. Finished with crumbled feta and a squeeze of fresh lemon, this dish is a fast, satisfying meal for busy weeknights.

Ready in about 20 minutes, this recipe is perfect when you need a wholesome dinner without the fuss. The shrimp cook quickly, the kale wilts in moments and the microwavable grains make assembly a breeze. It’s a balanced bowl packed with protein, fiber and vibrant flavors.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Remove and discard any large stems from kale; tear leaves into bite-size pieces if necessary. Quarter the lemon.
2. Open the package of shrimp and drain off any excess liquid. Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp in a single layer and season with salt and pepper. Cook undisturbed until beginning to brown, 2-3 minutes. Add kale, stock concentrate, garlic powder and ¼ cup water. Cook, stirring, until kale begins to wilt, 1-3 minutes.
3. Meanwhile, gently massage the grain blend package to separate grains; open package. Once kale begins to wilt, add grain blend and a pinch of sugar to the pan; cook, stirring, until grain blend is warmed through and shrimp is cooked through, 1-2 minutes. Squeeze juice from one lemon wedge into pan. Stir to combine. Taste and season with more salt and pepper if desired.
4. Divide shrimp, kale and grains between shallow bowls. Drizzle romesco sauce over the top. Sprinkle with feta. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, rice or farro. Adjust the amount to about 1.5 cups cooked grains.

Is there a substitute for romesco sauce?

Romesco is unique, but you can try a roasted red pepper sauce or a smoky tomato salsa as a quick alternative.

Can I make this dish ahead of time?

This bowl is best enjoyed fresh, but you can prep ingredients in advance. Store components separately and assemble just before serving.