This shrimp and farro bowl is our replacement for a shrimp and rice bowl or the less healthy shrimp and grits. When we started to incorporate more healthy grains, we tried farro and absolutely loved it. Also the textures of shrimp and farro together are divine. Farro is great to mix with protein and veggies because the grain size is larger and more substantial. It also is a perfect grain for vegan and vegetarian dishes.
All About Farro
So what is farro? It’s an ancient wheat grain that has a nutty flavor and a great chewy texture. Cooking it is very similar to brown rice. The health value is much higher than any refined grain. One serving of farro has 5g fiber, 6g protein and vitamins like B3, Magnesium, Iron and Zinc. It also contains antioxidants. All in all, for something that tastes so good, it definitely is a healthy addition to your diet if you’re not eating it already.
Shrimp and Farro Bowl
For this shrimp and farro recipe, all the add ins like ginger, shallots, arugula and mint give it a more dynamic, restaurant quality flavor. If you don’t have yellow wax beans on hand, you can definitely use green instead. If shrimp isn’t in high demand at your house, you can always substitute a different protein or go without a protein for a vegan dish. You can buy farro on Amazon if they don’t have it at your grocery store.
The cooking time is relatively quick and you just throw it all together and serve family style. Since the farro needs 35 to 40 minute cooking time, get that started before any prep work.
Shrimp and Farro Bowl
- 20 oz Shrimp
- 1.5 cups Farro
- 8 oz Yellow Wax Beans cut into 2″ pieces
- 2 Red Bell Peppers thinly sliced
- 2 cloves Garlic minced
- 2 Shallots finely chopped
- 2 Lemons zested and juiced
- 6 tbsp Extra Virgin Olive Oil
- 4 oz Arugula
- 1 sprig Mint Leaves chopped
In a medium pot, bring 3 cups of water to a boil with the farro and a pinch of salt. Once boiling, reduce to a simmer, cover and cook for 35-40 minutes.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the red bell pepper and yellow beans. Cook for 7-8 minutes until tender. Add garlic to the pan and cook for another 30 seconds. Season with salt and pepper to taste. Set aside.
Season the shrimp with salt and pepper. Add the shrimp to the pan used to cook the veggies. Add some more olive oil if necessary. Cook tossing 2-3 minutes until opaque.
In a large bowl, whisk the shallot, lemon juice, salt, pepper and 2 tablespoons of olive oil.
When the farro is done, add to the shallot dressing and toss. Add the veggies, arugula, shrimp, lemon zest, mint and a large pinch of salt and pepper.