Crispy Dijon-Herb Shrimp
Kale-Grapefruit Farro Salad
Ingredients
- 1 cup panko breadcrumbs
- 2 Tbsp Italian seasoning
- 1 tsp garlic powder
- ⅔ cup mayonnaise
- ⅓ cup Dijon mustard
- 1½ lb peeled and deveined, large raw shrimp
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F. Combine breadcrumbs, seasoning, and garlic powder in a shallow bowl. Combine mayonnaise and mustard in a second bowl.
- Toss shrimp in mayonnaise mixture. Remove shrimp from mayonnaise mixture, and sprinkle with salt and pepper. Dredge in breadcrumb mixture, pressing gently to adhere.
- Place shrimp in a single layer on a greased wire rack on a large baking sheet. Bake 14 to 16 minutes or until shrimp turn pink and coating is lightly browned.
Side Dish Ingredients
- 3 Tbsp honey
- 1 cup quick-cooking (pearled) farro
- 6 cups chopped kale
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 (20-oz) container refrigerated grapefruit sections in juice
- 2 avocados, sliced
- ¼ tsp salt
- 1 Tbsp lime juice
Side Dish Instructions
- Cook farro according to package directions.
- Meanwhile, combine honey, oil, lime juice, salt, and pepper in a large bowl. Add kale and farro; toss. Top with grapefruit and avocados.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
338
|
589
|
| Fat (g) | 15 | 15 | 30 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 17 | 7 | 24 |
| Carb (g) | 9 | 48 | 57 |
| Fiber (g) | 0 | 9 | 9 |
| T. Sugs (g) | 0 | 18 | 18 |
| A. Sugs (g) | 0 | 9 | 9 |
