Lemon Orzo Pasta with Coconut Shrimp - Edible Nashville

Ingredients

• 1 ½ cups (8 ounces) dried orzo pasta
• ¼ cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon honey or maple syrup
• 1 teaspoon finely grated lemon zest
• 2–4 tablespoons fresh-squeezed lemon juice, depending on taste
• 1 medium English cucumber, diced
• 1 large tomato, diced, or 8 ounces halved cherry tomatoes
• ½ cup pitted olives, halved
• 1 cup canned or jarred and drained artichoke hearts, chopped
• ½ cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill or mint)
• ⅓ cup all-purpose flour
• Salt and freshly ground black pepper
• 2 2 eggs, beaten
• ¾ cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1 pound jumbo raw shrimp thawed, peeled and deveined
• 1–2 cups canola oil for frying