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Warm Farro & Shrimp Bowl

Warm Farro & Shrimp Bowl

with Wax Beans, Sweet Bell Pepper & Shallot Citronette

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Farro is an ideal base for any grain bowl—it’s not only nutritious, but nutty and delightfully chewy to boot! Tossed together with juicy shrimp, crispy-tender wax beans, and caramelized bell pepper, this salad is one of our all-time favorites. Lemony shallot citronette is a great staple dressing to keep in your back pocket!

Allergens:ShellfishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

¾ cup

Farro

(ContainsWheat)

1 unit

Shallot

1 unit

Green Bell Pepper

4 ounce

Wax Beans

1 unit

Lemon

1 sprig

Mint

2 clove

Garlic

2 ounce

Arugula

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2535.504 kJ
Calories606 kcal
Fat22 g
Saturated Fat0 g
Carbohydrate68 g
Sugar0 g
Dietary Fiber11 g
Protein34 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

In a medium pot, bring 3 cups water to a boil with the farro and a large pinch of salt. Once boiling, reduce to a simmer, cover, and cook 35-40 minutes, until tender. Drain and set aside.

2

Prep the vegetables: trim and cut the wax beans into 2-inch pieces. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Zest, halve, and juice the lemon. Finely chop the shallot. Chop the mint leaves.

3

Cook the vegetables: heat 1 tablespoon olive oil in a large pan over medium heat. Add the bell pepper and wax beans to the pan and cook, tossing, 7-8 minutes, until tender. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper. Set aside.

4

Cook the shrimp: season the shrimp with salt and pepper. Add the shrimp to the same pan and cook, tossing, 2-3 minutes, until opaque. HINT: If your pan becomes too dry, add a drizzle of olive oil.

5

Make the shallot citronette: in a large bowl, whisk the shallot, lemon juice, salt, pepper, and 2 tablespoons olive oil.

6

When the farro is ready, toss it into the citronette along with the veggies, arugula, shrimp, lemon zest, half the mint, and a large pinch of salt and pepper.

7

Sprinkle with remaining mint and enjoy!