Dijon Crusted Shrimp with Dill Cucumber Orzo
Zesty Dijon-Encrusted Prawns on a Bed of Mediterranean Dill and Cucumber Orzo
Ingredients:
1 lb large shrimp, peeled and deveined
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
2 cloves garlic, minced
1 cup panko breadcrumbs
2 tablespoons olive oil, plus extra for drizzling
1 teaspoon dried thyme
½ teaspoon paprika
Salt and pepper to taste
8 oz orzo pasta
1 English cucumber, diced
3 tablespoons fresh dill, chopped
1 lemon, zested and juiced
¼ cup red onion, finely diced
⅓ cup Greek yogurt
2 tablespoons olive oil
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, whisk together Dijon mustard, honey, lemon juice, and minced garlic.
In another bowl, combine panko breadcrumbs, 2 tablespoons olive oil, dried thyme, paprika, salt, and pepper.
Pat the shrimp dry with paper towels. Dip each shrimp into the Dijon mixture, then coat with the breadcrumb mixture. Place on the prepared baking sheet.
Bake for 10-12 minutes until shrimp are pink, opaque, and the coating is golden brown.
Meanwhile, cook orzo according to package instructions. Drain and cool slightly.
In a large bowl, combine the cooked orzo, diced cucumber, chopped dill, lemon zest, lemon juice, red onion, Greek yogurt, and olive oil. Season with salt and pepper to taste.
Serve the Dijon crusted shrimp over the dill cucumber orzo. Garnish with additional dill sprigs and lemon wedges if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings