Shrimp with Avocado, Lemon and Dill

Photo: Judy Matusky, RDN, LDN

I love it when I find a recipe that is fast, delicious and healthy. Which is exactly why this shrimp dish is a winner. The creaminess of the avocado provides richness, which plays well with the tartness of the lemon and the spice of the arugula. You can use your favorite whole grain — I used Khorasan wheat (commercially known as Kamut), which has a buttery, rich, nutty flavor. This dish can be served hot or cold and is ideal for a light, summer meal.

Shrimp with Avocado, Lemon and Dill

Serves 4


  • Zest of 1 lemon
  • ⅓teaspoon salt
  • ⅓teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound shrimp, peeled and deveined
  • ½ cup feta cheese
  • 2 cups chopped arugula
  • 2 cups of a cooked whole grain  such as Khorasan wheat (Kamut), quinoa, barley or whole-wheat pasta shells
  • 1 ripe avocado, peeled, pit removed and cubed
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh minced dill


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine lemon zest, salt, pepper and 1 tablespoon olive oil. Add shrimp and toss until coated. Place shrimp on baking sheet and bake for 10 minutes or until shrimp turns opaque on the inside.
  3. While shrimp is cooking, combine feta cheese, arugula and cooked whole grain in a large bowl.
  4. Add avocado, lemon juice, dill and cooked shrimp to the arugula mixture. Toss gently until combined. Drizzle with remaining 1 tablespoon olive oil.
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Judy Matusky
Judy Matusky, RDN, LDN, is the owner of Athens Nutrition in Ardmore, PA, and the medical nutrition and education specialist at a nearby health center. She shares her passion for cooking fast and eating light as a cooking instructor and culinary nutrition blogger and her enthusiasm for nutrition as a lecturer and nutrition advisor. Connect with her on her website, blog and via Twitter, Instagram and LinkedIn.