Shrimp and Vegetable Saute | Dairy Farmers of Manitoba

Shrimp and Hearty Greens Sauté


10-15 min.


12 min.

Serving Size

4 servings

This quick recipe is a super way to try out kale, Swiss chard, turnip greens, beet greens, and spinach (or a mixture) to boost those dark, leafy greens servings that are so good for you. Tender, garlicky shrimp on top makes this seem like something special – only you have to know how easy it is to make. Serve over brown rice or noodles.


  • 1 Tbsp (15 mL) butter, divided
  • 1 lb (500 g) large shrimp, peeled and deveined
  • 3 cloves garlic, minced, divided
  • 1/2 tsp (2 mL) salt, divided
  • 1/4 tsp (1 mL) pepper, divided
  • 1 small onion, thinly sliced
  • 1/2 tsp (2 mL) dried basil
  • 8 cups (2 L) (~8oz/250g) chopped hearty cooking greens
  • 2 tsp (10 mL) cornstarch
  • 1 cup (250 mL) 10% or 18% cream
  • 2 Tbsp (30 mL) freshly squeezed lemon juice


1. In a large skillet, melt half the butter over high heat. Sauté shrimp, 1 clove of garlic, and a pinch of salt and pepper for about 3 minutes or until pink and opaque; transfer to a bowl. Cover to keep warm.
2. Return the skillet to medium heat and add the remaining butter. Sauté remaining garlic, onion, basil, salt and pepper for about 3 minutes or until softened. Add chopped greens and sauté for about 5 minutes or until just wilted and tender.
3. Whisk cornstarch into cream and stir into pan; cook, stirring, for about 3 minutes until thickened. Top greens with prawns and sprinkle with lemon juice.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • To save on preparation time, look for pre-washed, chopped bags of greens where prepared salads are shelved at the grocery store.
  • Use a mixture of scallops and shrimp, cooking them separately in the first step; add a pinch of 1/8 tsp (0.5 mL) hot pepper flakes with onion.