Fajita-Spiced Shrimp & Farro Bowls
with Bell Pepper, Pico de Gallo, Guacamole & Sour Cream
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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.
Rinse shrimp* under cold water, then pat dry with paper towels.
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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.
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Set aside until ready to use.
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- 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.
Add the shrimp, Fajita Spice Blend, remaining garlic powder and a 1/4 cup water (1/2 cup for 4 servings) and cook, stirring and scraping up any browned bits from bottom of pan, until shrimp is cooked through, 1-2 minutes more. Remove from heat; taste and season with salt & pepper.
- 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.
When farro is cooked, fold 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. Top with guacamole and drizzle of sour cream. Squeeze over a lime wedge, if desired. Serve.
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In a second small bowl, whisk together sour cream and 1 tsp water (2 tsp for 4 servings). Set aside.
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Once farro is done, stir in lime zest, remaining cilantro, a large drizzle of olive oil, salt, and pepper.
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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.
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