Skip to Content

Creamy Kale & Popcorn Shrimp Quinoa Bake

  This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #ShrimpItUp #CollectiveBias

“Embrace the detours as they can lead somewhere special,” a friend once told me. And, those words sure did resonate with me when my daughter and I found ourselves making a detour into Savannah on our drive down to Hilton Head Island, a few years ago. It had been awhile since we had been in Savannah and seeing we were driving right by there, we figured we would stop by River Street in Savannah and get our candy on.

However, while we were driving around Savannah, we happened to pass “Uncle Bubba’s” and decided to stop there for dinner. Once inside, we took one look at the menu and began to revel in our detour! On the menu there was Boom Boom popcorn shrimp, steamed shrimp, blackened shrimp, and stuffed shrimp, among others and we decided we were gonna #ShrimpItUp in a big way that night – because we heart shrimp in a big way!

Uncle Bubba’s closed down not long after that (am hoping it wasn’t because we ate them out of all the shrimp they had). So, these days, when we want our popcorn shrimp fix met, we head to the frozen aisle at Walmart.


Now, you might not think to look for quality seafood products in the frozen section there, but that is where we grabbed a Party Size Pack of SeaPak® Popcorn Shrimp and a package of SeaPak shrimp scampi from. We heated the scampi according to package directions and added it to a salad. And you know what we did with that SeaPak popcorn shrimp? I decided to make a Creamy Kale & Quinoa Bake and add it to it – because “Everything is better with Shrimp” – right? 

The creamy base in this Creamy Kale & Popcorn Shrimp Quinoa Bake is made with coconut milk, turmeric, and cumin – so it is pretty much lactose-free.

Now, you could also blend some cauliflower with the coconut milk to bulk up the veggie content of this dish – or you could choose to just use one pan and one bowl to make this one pan dinner/lunch bake that covers most of your food groups AND happens to be ready in only 30 minutes!

Creamy Kale & Popcorn Shrimp Quinoa Bake

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 2-3 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 2 cups rainbow kale
  • 1 cup cooked quinoa
  • 2 eggs
  • 1 cup coconut milk
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 cup baked SeaPak® shrimp, baked according to package directions
  • 1/3 cup cheese of your choice


  1. Preheat oven to 375
  2. Saute onion and garlic in a pan with olive oil for about 10 minutes - over a medium flame
  3. Add in kale and saute till kale is coated with olive oil
  4. Add in the cooked quinoa and stir well
  5. In a separate bowl, whisk together the egg, coconut milk, cumin and turmeric and then pour it over the quinoa/kale mix
  6. Toss the already baked shrimp on top
  7. Spread the cheese on top of that and
  8. Bake for 15 minutes at 375 degrees
  9. Enjoy warm

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

[Tweet “Gotta make this #30minute Creamy Kale & Popcorn Shrimp Quinoa Bake #ShrimpItUp #ad #cbias”]

Have you tried SeaPak products yet? If you haven’t well, you are in luck as now you can click >HERE< and get any SeaPak® product for $.75 off! 

Click >HERE< for more recipe ideas and inspiration using SeaPak. And, make sure to follow SeaPak on:
FacebookPinterestInstagram YouTube

~ Today I have shared how we #ShrimpItUp in our home and I would love to know how YOU would #ShrimpItUp at your home?

Chocolate Pecan Protein Loaf
← Previous
Carrot Pineapple Muffins
Next →

Lindsey @ American Heritage Cooking

Thursday 25th of February 2016

You have some very wise friends! And this quinoa bake looks amazing! LOVE cake, shrimp and quinoa! You have a nack for combining all of my favorite things into one fabulously easy dinner!

Tandy I Lavender and Lime

Wednesday 24th of February 2016

This looks really tasty Shashi

Ramona W

Wednesday 24th of February 2016

What a great recipe!! We love seafood.. especially shrimp!! Definitely keeping this in mind for Lent. :)

GiGi Eats

Wednesday 24th of February 2016

Bah ha ha ha! Initially I saw this as POPCORN and SHRIMP not POPCORN SHRIMP... So then it made me think that you concocted this recipe when you were HIGH - throwing everything you had on hand in a pot cause you were HUNNNGGGRRRRY ;) LMFAO!


Wednesday 24th of February 2016

I love Savannah and Hilton Head ... but haven't been to either in so long! Although I never went to uncle bubbas while there! Love the sound of this bake with the quinoa and kale!