Vegan Garlic & Spirulina Shrimp

Nutrex’s Pure Hawaiian Spirulina (harvested in Kailua-Kona), is a blue-green algae that’s packed with vitamins, protein, and minerals! It’s used in this vegan version of a local favorite to provide amazing nutrition and add an ocean-side flavor. This vegan shrimp is available in our frozen department. (Grab it on Meatless Monday and get 10% off!)

Ingredients

• ¼ cup Earth Balance Vegan Butter, softened
• ½ cup minced garlic + ½ cup sliced for garnish
• 3 tablespoons olive oil
• ½ teaspoon Hawaiian sea salt + more to season
• 1 cup chopped local kale
• 1 cup chopped bell pepper
• 1 large shallot, chopped
• 2 teaspoons mirin
• juice & zest of 1 local Meyer lemon or 2 limes
• 1 10.5-oz. box frozen vegan shrimp, thawed
• black pepper
• 1 teaspoon Nutrex Spirulina powder
• 1- 2 pinches chili pepper (optional)
• 2-3 tablespoons diced fresh cilantro
• 1 local Meyer lemon or 2 limes cut into wedges

Instructions

1. Heat Earth Balance in a large skillet over medium heat. Add minced garlic and ½ teaspoon sea salt and cook for a few minutes or until butter is melted.
2. Meanwhile, in a small pan over medium-low heat, combine 3 tablespoons olive oil and sliced garlic and let simmer for 20 minutes. Stir frequently. Once garlic is golden brown, carefully transfer to some paper towels to dry off excess oil. Set aside to cool.
3. After butter has melted, add kale, bell peppers, and shallots. Stir to coat vegetables with minced garlic. Cook for 5-10 minutes or until vegetables soften.
4. Carefully pour in mirin and citrus juice and stir for about a minute.
5. Add vegan shrimp. Season with sea salt, pepper, zest, Spirulina, and chili pepper. Stir to combine.
6. Cook for about 4-5 minutes, stirring frequently, or until vegan shrimp is easily pierced with a fork.
7. Garnish with fried sliced garlic and cilantro. Serve with citrus wedges and enjoy!

Yields 4 Servings

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