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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 »

30 Minute Greek Shrimp and Farro Bowls | Dishing Out Health

lb. peeled and deveined shrimp

extra virgin olive oil

cloves garlic, minced

Juice of 1 lemon

fresh chopped dill

fresh chopped oregano

smoked paprika

sea salt

black pepper

dry farro

bell peppers, sliced thick

medium-sized zucchinis, sliced into thin rounds

pint cherry tomatoes, halved

thinly sliced green or black olives

2% reduced-fat plain Greek yogurt

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.