Fennel & Mustard Crusted Shrimp with Apricot Dressing

The complementary flavors of toasted mustard and fennel seeds become a sophisticated crust for shrimp. Serve on field greens with a drizzle of apricot dressing.
15m
PREP TIME
5m
COOK TIME
229
CALORIES
11
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes
  • 2 Meanwhile, mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside
  • 3 Coat shrimp evenly with seed mixture. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Drizzzle with apricot dressing

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