Shrimp Grain Bowl
Description
Grilled shrimp, zucchini, and red onion top cooked farro in this spring-ready grain bowl recipe that's super easy to prepare.
Ingredients
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1/4 cup olive oil
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1/4 cup red wine vinegar
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1 tablespoon chopped fresh oregano
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 pound extra-large shrimp, peeled and deveined
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1 medium zucchini, cut into 1-inch pieces
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1 cup diced red onion
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1/4 cup tahini
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2 tablespoons lemon juice
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2 teaspoons maple syrup
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1 clove garlic, minced
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3 tablespoons water
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3 cups warm cooked farro
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2 cups cherry tomatoes, halved
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2 tablespoons chopped fresh mint
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1 medium lemon, cut into wedges
Directions
1
Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.
2
Thread shrimp and vegetables onto eight 8-inch skewers.
3
Preheat an outdoor grill to medium heat and lightly oil the grate.
4
Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.
5
Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.
6
Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.