Shrimp Cannellini and Kale with Sage Butter

Shrimp Cannellini and Kale with Sage Butter 4.70/5 (10 votes)

My son loves to order popcorn shrimp when we go out to dinner. But I’ve never thought to make it at home. Well I lucked out with this recipe; because while popcorn shrimp was the furthest thing from my mind, it was the first thing he thought of when he saw it. The combination of textures between the crispy shrimp, buttery beans, and leafy kale is wonderful. But the sage butter stole the show!

Shrimp Cannellini and Kale with Sage Butter



  • 1 cup panko bread crumbs
  • 1/4 cup parmesan cheese, grated
  • 3 tablespoons olive oil
  • 3/4 pound shrimp (medium), peeled and deveined
  • 2 cloves garlic, pressed or minced
  • 15 oz cannellini beans, drained and rinsed
  • 2 cups kale, torn
  • 1/2 red bell pepper, chopped
  • Sage Butter
  • 4 tablespoons butter
  • 8 sage, minced or 2t rubbed sage
  • 1/2 lemon, juiced


  1. Preheat oven to 400.
  2. In a bowl, mix the bread crumbs, parmesan, and 2 tablespoons olive oil.
  3. Place shrimp on a lightly greased baking dish.
  4. Top with breadcrumb mixture.
  5. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes. If not browned, broil for a minute - watching closely!
  6. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat.
  7. Add the garlic and cook, stirring, for 30 seconds.
  8. Add the beans, 1/4 cup water, kale, and bell pepper.
  9. Cook until heated through and kale and bell peppers are tender – about 4-5 minutes.
  10. In a separate small sauce pan, prepare sage butter by heating butter over medium high heat.
  11. When the edges of the melted butter begin to brown, remove from the heat and add the sage.
  12. Stir until wilted and add lemon juice.
  13. Plate the beans and kale in a shallow bowl, top with shrimp and drizzle with sage butter.

Nutritional Information

Serving Size 308g Calories 814 Fat 29 Carbs 90 Fiber 31 Protein 54.

French Bread



  • 1 loaf French bread


  1. Wrap bread in foil for a soft crust or warm without foil for a crunchy crust.
  2. Place in heated oven until heated through.


KID NOTE:  The kids loved the shrimp. In fact they called it ‘popcorn’ shrimp and asked when we could have it again. They did well with the beans but as usual pushed the kale and bell peppers around until I forced them to eat a bite.

VEGETARIAN TIP: Use firm tofu in place of the shrimp. Toss in egg whites to help the breadcrumbs stick.

GLUTEN MODIFICATIONS:  Either use gluten free breadcrumbs or finely crush 1 1/2 cup rice Chex cereal.


  1. denaemartilla says:

    Add salt but overall so good! One of the tops so far.

  2. leahd says:

    Our son is allergic to shrimp so we made it with bay scallops – Delicious! A new favorite!

  3. Leigh says:

    I would half the amount of Panko next time. I used a lot and still had some leftover. I thought it was okay, and my husband loved it. It did need salt.

  4. Nancy Boudreault says:

    Made this tonight. Good meal. Loved the shrimp. 🙂

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