Fajita-Spiced Shrimp & Farro Bowls
with Bell Pepper, Pico de Gallo, Guacamole & Sour Cream
- Milk
- Shellfish
- Wheat
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this hearty and nutritious bowl starts with tender farro tossed with bright lime zest and cilantro. The farro is topped with the works: smoky fajita-spiced shrimp, caramelized bell pepper, homemade pico de gallo, guacamole, and silky sour cream—and you can have it all in a quick 30 minutes!
Ingredients
1 unit
Green Bell Pepper
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
20 ounce
Shrimp
(Contains: Shellfish)
¾ cup
Farro
(Contains: Wheat)
1 tablespoon
Fajita Spice Blend
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
4 tablespoon
Guacamole
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
While farro cooks, wash and dry produce.
Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
In a small bowl, combine tomato, scallions, half the cilantro, half the garlic powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
Set aside until ready to use.
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Once hot, add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 3-5 minutes.
Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.
To pan with veggies, add shrimp, Fajita Spice Blend, remaining garlic powder, and ¼ cup water (½ cup for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until shrimp are cooked through, 1-2 minutes more.
Taste and season with salt and pepper.
In a second small bowl, whisk together sour cream and 1 tsp water (2 tsp for 4 servings).
Once farro is done, stir in lime zest, remaining cilantro, a large drizzle of olive oil, salt, and pepper.
Divide farro between bowls. Top with shrimp, veggies, and pico de gallo. Dollop with guacamole and drizzle with sour cream. Serve with remaining lime wedges on the side.
TIP: Anytime you’re looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The fajita-spiced shrimp and fresh toppings delivered great flavor, but many found the full spice packet too hot — use half or less if you're sensitive to heat 🌶️.
- Ease of prep: Most of the active cooking is quick once the farro is on; the farro takes 25–30 minutes, so start it first and use that time to prep everything else.
- Suggestions: Reduce the water in the pan when cooking the shrimp to avoid a wet result, and go easy on the fajita spice — add it gradually and taste as you go. A few reviewers preferred rice or couscous over farro if the grain's texture isn't to your liking.
- Leftovers: The farro is very filling and portions are generous; leftovers work well the next day, though some preferred not to reheat the shrimp.
- Farro: Opinions on farro were genuinely split — many loved it as a hearty, nutritious change from rice, while others found the texture too chewy or bland; seasoning it well with lime zest, cilantro, and olive oil makes a real difference.
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