Seared Shrimp With Chard, Chiles and Ginger

By Melissa Clark

Updated January 26, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
5(1,178)
Comments
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Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard. That’s because those stems go right into the pan along with the leaves. It’s not only less wasteful, but the stems also add a pronounced, succulent texture to the mix.

Featured in: Sautéed Chard Makes Its Way to Center Stage

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Ingredients

Yield:4 servings

  • 1 ½ pounds cleaned extra-large shrimp

  • ½ teaspoon kosher salt, more for seasoning the shrimp

  • 2 bunches red or rainbow chard, rinsed (about 1 pound)

  • 3 tablespoons extra-virgin olive oil

  • 4 cloves garlic, minced

  • 1 hot chile like Thai or Hungarian wax, seeded if desired and thinly sliced

  • 1 long mild or sweet chile like Italian frying, thinly sliced

  • 1 shallot, chopped

  • 1 teaspoon grated fresh ginger root

  • 2 teaspoons light brown sugar

  • 1 teaspoon freshly ground black pepper

  • 1 to 2 teaspoons sherry vinegar, to taste

  • ½ cup cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 274 milligrams cholesterol; 288 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 685 milligrams sodium; 37 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.

  2. Step 2

    In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.

  3. Step 3

    Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.

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Ratings

5 out of 5
1,178 user ratings
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Comments

jodyinparis

excellent, and considering my husband has trouble with any leafy greens besides spinach, a great accomplishment. but 20 min? well, yeah, basically, once you've already washed & cut up the chard (of which i admittedly had too much and will use half tomorrow for something else), headed and shelled the shrimp, chopped the shallot and garlic and coriander (after washing the coriander) — then it took 20 min. and i am not a beginning cook. not enormously fast, but not slow.

Rachel

This was a great, simple, healthy dinner. I left out the brown sugar and added a splash of soy sauce to the dish. Served over quinoa for a full meal.

LA

left out the brown sugar and instead of the sherry vinegar i used a fresh lime which added brightness to the dish. the dish is very forgiving and tasty over some mixed brown/white rice.

Meinmunich

Hubby liked it. I thought it needed more sherry vinegar.

jodyinparis

this time I made it with bok choy and was more efficient. it was easier. and as delicious.

Lorraine Olson

I didn't make it, Tom did. It was really good! He said it involved a lot of chopping. Somehow he found the right kind of peppers at Lunardi's. The heat was just right. Also, he said it's not really possible to "sear" the shrimp because they give off too much moisture.

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