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RECIPES  /  MAIN DISH  /  SHRIMP AND FARRO GRAIN BOWL WITH LIME VINAIGRETTE  /  PRINT

Shrimp and Farro Grain Bowl with Lime Vinaigrette

Serves: 4
Hands On Time: 
Total Time: 

Ingredients

Lime Vinaigrette
Zest and juice of 3 limes
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Grain Bowl
8 ounces thin green beans
1 1/2 cups farro
1/4 cup extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 jalapeño pepper, minced
2 cloves garlic, minced
1 avocado, halved, pitted, peeled and diced
1 large beefsteak tomato, diced
1/2 English cucumber, cut into half-moons and thinly sliced
4 radishes, thinly sliced
1 bunch cilantro, stems removed

Instructions

To make the lime vinaigrette: In a medium bowl, whisk together the lime juice and zest, sugar, salt, coriander and black pepper. While whisking constantly, drizzle in the olive oil until smooth and emulsified. 

To make the grain bowl: Bring a large pot of salted water to a rapid boil over high heat. Meanwhile, prepare an ice bath in a medium bowl. 

When the water comes to a boil, add the green beans and cook until the beans have a good bite, but no discernable crunch, about 3 minutes. Using tongs or a wire strainer, transfer the beans to the ice bath to stop the cooking process. 

In the same pot of rapidly boiling water, add the farro and cook until al dente, or your preferred texture, about 15 minutes. Drain the farro in a colander and transfer to a baking sheet. Toss with 2 tablespoons of the olive oil and let sit at room temperature while preparing the shrimp.
 
Heat the remaining olive oil a large skillet over medium heat. Season the shrimp with salt and black pepper. When the oil is hot, add the shrimp and cook for 2 minutes on the first side. Flip the shrimp and add the jalapeño and garlic. Continue to cook until the shrimp have turned pink, about 2 more minutes.
 
To assemble, divide the farro equally between four serving bowls. Top with the shrimp, avocado, tomatoes, cucumber and radishes. Drizzle the vinaigrette on top and garnish with the cilantro. Serve.


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