Shrimp Grain Bowl

Often, you can save money by peeling your own shrimp. Look for "easy peel" on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 805 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1 clove garlic, minced
• ¼ cup olive oil
• ¼ teaspoon ground black pepper
• 1 tablespoon chopped fresh oregano
• ¼ cup red wine vinegar
• ¼ cup tahini
• 1 cup diced red onion
• 2 cups cherry tomatoes, halved
• 2 teaspoons maple syrup
• 2 tablespoons chopped fresh mint
• 1 medium lemon, cut into wedges
• 1 pound extra-large shrimp, peeled and deveined
• 1 medium zucchini, cut into 1-inch pieces
• 3 cups warm cooked farro

Recipe Instructions

Step 1

Preheat an outdoor grill to medium heat and lightly oil the grate.

Step 2

Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.

Step 3

Thread shrimp and vegetables onto eight 8-inch skewers.

Step 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.

Step 5

Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.

Step 6

Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.