Shrimp with Avocado, Lemon and Fresh Dill

I’m always on the hunt for recipes that are fast, delicious and healthy and this shrimp dish has become one of my favorites. The creaminess of the avocado provides a richness which plays well with the tartness of the lemon and the spicy bite of the arugula. For the whole grain, I used Khorasan wheat (brand name Kamut) which has a buttery rich, nutty flavor but you can use your favorite whole grain (like quinoa or barley). This dish can be served hot or cold and is ideal for a light, summer meal.

Shrimp with Avocado, Lemon and Fresh Dill


1 pound shrimp, peeled and deveined

Zest of 1 lemon

1/3 teaspoon salt

1/3 teaspoon ground pepper

2 tablespoons extra-virgin olive oil, divided

¼ cup feta cheese

2 cups arugula, chopped

2 cups cooked Kamut (or quinoa or barley)

1 ripe avocado, peeled, seed removed and cubed

2 tablespoons lemon juice (about ½ of a lemon)

1 tablespoon fresh dill, minced


Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine lemon zest, salt, pepper and 1 tablespoon of olive oil. Add shrimp and toss until coated. Place shrimp on baking sheet and bake for 10 minutes or until shrimp turns pink. While shrimp is cooking, in a large bowl combine feta cheese, arugula and Kamut. Add avocado, lemon juice, dill and the cooked shrimp to the arugula mixture. Toss gently until combined. Drizzle with remaining 1 tablespoon of olive oil.

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