Healthy Shrimp and Farro Grain Bowl with Lime Vinaigrette
About the recipe
Instead of worrying about the water-to-grain ratio when cooking farro, just cook it like dried pasta: in a large pot of heavily salted water until as tender as you desire. Since most of the ingredients in the grain bowl are bright and cooling, we’ve left the seeds in the jalapeño for a spicy contrast, but feel free to remove the seeds if you prefer.
Hands On Time: 30 minutes
Total Time: 45 minutes
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
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
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.