Warm Farro and Shrimp Bowl with Lemon Shallot Dressing

This warm grain bowl is a celebration of textures and flavors. Nutty, chewy farro provides the perfect base for succulent shrimp, crisp-tender wax beans and sweet caramelized bell pepper. A bright lemon shallot citronette ties everything together, while fresh mint adds a pop of color and freshness.

Whether you’re looking for a wholesome weeknight dinner or a meal-prep star, this bowl delivers on both taste and nutrition. It’s packed with protein, fiber and vibrant veggies, making it a balanced and satisfying dish.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Wax BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 sprig MintView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 3 cups water to a boil. Add the farro and a large pinch of salt. Reduce heat to low, cover and simmer for 35-40 minutes until tender. Drain and set aside.
2. While the farro cooks, prepare the vegetables: trim and cut the wax beans into 2-inch pieces. Core, seed and thinly slice the bell pepper. Mince or grate the garlic. Zest the lemon, then halve and juice it. Finely chop the shallot. Chop the mint leaves.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bell pepper and wax beans. Cook, stirring occasionally, for 7-8 minutes until tender. Add the garlic and cook for 30 seconds until fragrant. Season with salt and pepper. Transfer to a plate.
4. Season the shrimp with salt and pepper. In the same skillet, cook the shrimp over medium heat for 2-3 minutes per side until opaque. Add a drizzle of olive oil if the pan seems dry.
5. In a large bowl, whisk together the chopped shallot, lemon juice, 2 tablespoons olive oil, salt and pepper to make the citronette.
6. Add the cooked farro, sautéed vegetables, arugula, shrimp, lemon zest and half the mint to the bowl with the citronette. Toss well to combine. Season with additional salt and pepper if needed.
7. Divide the bowl among plates, sprinkle with the remaining mint and serve warm.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, brown rice or quinoa. Adjust cooking times accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Can I make this dish vegetarian?

Absolutely! Omit the shrimp and add chickpeas or tofu for protein. You can also add more vegetables like roasted cherry tomatoes or avocado.