I love shrimp, but I don't make them at home a lot because the hubby doesn't love them as much as me.  But, the last two times I have roasted some up, he didn't comment at all and scarfed the entire plate down.  So, I think they will be a once a week dinner for at least the next 4-6 weeks!  
-1 pound fresh or frozen(thawed), peeled and deveined, medium to large shrimp.  I recommend buying shrimp that are pink, not grey, when they are raw.
-2 tbsp Thai peanut sauce, like this...

or you can make your own, 1tsp creamy peanut butter, 1 tsp coconut milk(just steal a tsp from the can you will use for the rice below), 1tsp curry powder, 1tsp white or rice vinegar
-Salt and pepper
-2 cloves minced garlic, or you can use a garlic press
-1/2 cup (dry) brown or white basmati rice
-1 can (14oz) light coconut milk
-2 tbsp reduced sodium soy sauce
-2 cups fresh chopped kale, I usually buy in a bag, already chopped

Marinate shrimp in Thai peanut sauce, one clove minced garlic, and a pinch of salt and pepper for about 30-45 minutes.  Preheat oven to 400. While oven is preheating, place rice, coconut milk, one clove minced garlic, and soy sauce in medium saucepan and stir to combine.  Bring to a boil over high heat, reduce heat to low, stir one more time, and add kale directly on top of rice, do not mix in.  Cover pan and cook on low for 10-12 minutes, or according to package directions.  The rice may need a little bit more liquid to cook thoroughly.  If you think it does, just add a little water or chicken stock near the end of the cooking process. Spread shrimp out on a large sheet pan in a single layer, place in oven, and roast for about 8 minutes, don't overcook, they will get rubbery. When rice is done, uncover and stir kale into rice. Serve shrimp and rice immediately or allow to cool and serve at room temperature.  It makes 2-3 servings.  For us, it was 2!
I like to sprinkle a little hot sauce over my shrimp, like this...

I love this meal because it is super tasty and very nutrient dense!

And for you athletes out there, like me, this is an awesome meal to include in a competition prep diet, about 460 calories, 40grams protein, 40grams carbs, and 15grams fat.