Written by Kristen of Dine and Dish.
Spring has sprung, which means a change from less active, hibernating winter days to more active, over-scheduled days of outside fun. Slow paced days nestled inside with a good book or family board game are set aside for sports practices and games, dance recitals and end of the school year programs. It is during this time of year that I rely more and more on healthy and delicious meals that I can get on the table as quickly as possible.
Instead of making a trip through the local drive-through, I often turn to my favorite fast food to solve my time crunch dilemma… shrimp. Shrimp is one of those ideal foods: kid friendly, quick and easy to cook, and versatile with so many recipe possibilities!
Photo by Kristen Doyle of Dine & Dish
Shrimp can be served over pasta, grilled on kabobs, placed inside a tortilla for a seafood taco and served over greens like the recipe I am sharing below. The best part about cooking with shrimp is that most of the time it can be fully cooked in 10 minutes or less!
I don’t know about you, but quick meals using shrimp are certainly a schedule saver on busy, spring nights. I hope utilizing shrimp in your evening meals helps you to skip the drive-thru and allows you to carve out time to savor dinner as a family during this busy time of year.
|Lemon Pepper Shrimp Over Greens|| || |
- 2 Tablespoons olive oil
- 1/2 cup Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 4 Tablespoons lemon zest
- 1 teaspoon ground pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound medium (31-35 count per pound) shrimp, peeled and deveined
- 4 cups fresh mixed salad greens
- In a plastic container, combine olive oil, Dijon mustard, garlic, lemon juice, lemon zest, pepper, salt and red pepper flakes. Whisk to combine.
- Add the shrimp and toss well to combine. Cover the container an