Lemon and herb grilled shrimp with bell peppers, zucchini, tomatoes, and olives on a bed of toasty, whole-grain farro. These herbaceous bowls are everything you could want from a hearty Greek platter for right around 400 calories. You know what I love most about bowls? They encouraging mixing of ingredients to build layers of texture and flavor, proving that...Read More »
Ingredients
- 1 lb. peeled and deveined shrimp
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tsp fresh chopped dill
- 1 tbsp fresh chopped oregano
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 c dry farro
- 2 bell peppers, sliced thick
- 2 medium-sized zucchinis, sliced into thin rounds
- 1 pint cherry tomatoes, halved
- 1/4 c thinly sliced green or black olives
- 4 tbsp 2% reduced-fat plain Greek yogurt
Instructions
Place olive oil, garlic, lemon, dill, oregano, paprika, salt, and pepper in a bowl. Whisk to combine. Pour ~3/4 the amount of marinade over shrimp; toss to coat. Let stand 10 minutes.
Cook farro according to package instructions in water or stock.
Heat a grill pan or nonstick skillet over medium heat. Add shrimp; cook 2-3 minutes per side, until no longer pink; transfer to a plate.
Add vegetables in batches to grill pan or skillet (avoid overcrowding); cook 5-6 minutes, until softened. Repeat with remaining vegetables.
Divide cooked farro evenly among 4 bowls. Top evenly with shrimp, grilled vegetables, olives, and tomatoes. Drizzle reserved marinade overtop. Top each bowl with 1 Tbsp. Greek yogurt and extra lemon juice, if desired.