Comida Kraft
Recipe Box

Dijon Shrimp Scampi

(83) 65 Reviews
Prep Time
Total Time

4 servings

Dijon mustard adds zesty flavor to this classic Italian shrimp and rice dish. While quick and easy to prepare, it’s elegant enough for entertaining.

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What You Need

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Make It

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  • Cook and stir shrimp and garlic in hot oil in large skillet on medium-high heat until shrimp turn pink.
  • Add mustard, lemon juice and parsley; mix well. Cook until heated through, stirring occasionally.
  • Serve over rice.


Substitute 1 lb. boneless skinless chicken breasts, cut into strips, for the shrimp.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 350
Total fat 9g
Saturated fat 1.5g
Cholesterol 220mg
Sodium 450mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 0g
Protein 28g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • aaeschliman |

    I tried this with couscous and didn't particularly like it with that. I think I'll stick to the rice next time.

  • katfeed |

    The Best! I've been making this recipe since I clipped it out of Reader's Digest 3 or 4 yrs. ago. This is one of my family's favorite meals, and of course it's different each time, cuz I either double or triple the sauce mix, (by eye), so you can imagine what I end up with, but no matter! Everyone loves it anyhow! If you use the precooked shrimp like I usually do, get all the rest of your ingredients together & ready first, before you start, cuz it goes super fast once you start. This is also excellent with chicken, just brown up your chicken bite-size bits, set aside, then follow the recipe. So Good!

  • kathy_3566 |

    I have made this several times. It is easy and very enjoyable to eat. I use brown rice.

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