Lemon Honey Mustard Shrimp and Grain Bowl with Spinach and Cashews

This vibrant shrimp and grain bowl is the perfect quick dinner for busy weeknights. A tender blend of rice, barley and bulgur is tossed with fresh spinach, tangy sun-dried tomatoes and a zesty lemon honey mustard dressing. Topped with crunchy cashews and fresh scallions, every bite is a delightful mix of textures and flavors.

Ready in just 20 minutes, this nutrient-packed salad is both satisfying and wholesome. The bright dressing brings everything together, while the shrimp adds lean protein. It’s a simple, delicious meal that will become a weeknight favorite.

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Ingredients

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then halve it. Finely chop the sun-dried tomatoes. Trim the scallions and thinly slice the green parts; reserve the white parts for another use.
2. Massage the grain blend package to separate the grains. Partially open the package and microwave until warmed through, about 90 seconds. In a small bowl, whisk together the lemon zest, honey, Dijon mustard, olive oil, sugar and the juice from both lemon halves. Season with salt and pepper to taste.
3. Transfer the warmed grain blend to a large bowl. Add the spinach, sun-dried tomatoes and dressing. Toss until well combined. Season with additional salt and pepper if desired.
4. Divide the salad among shallow bowls. Garnish with the sliced scallion greens and cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain blend?

Yes, any pre-cooked grain blend or cooked quinoa, brown rice or farro will work well in this recipe.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add the cashews just before serving to keep them crunchy.

Can I make this recipe vegetarian?

Absolutely! Omit the shrimp and add chickpeas or roasted vegetables for a hearty vegetarian version.