HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Warm Shrimp and Farro Salad

Warm Shrimp and Farro Salad

with Green Beans, Sweet Bell Pepper, and Shallot-Lemon Citronette

Read more

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 green 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!

Tags:Eat First
Allergens:ShellfishWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Shrimp

(ContainsShellfish)

½ cup

Farro

(ContainsWheat)

2 ounce

Arugula

4 ounce

Green Beans

1 unit

Red Bell Pepper

1 unit

Shallot

2 clove

Garlic

1 unit

Lemon

¼ ounce

Mint

Not included in your delivery

unit

Salt

unit

Pepper

8 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1803.304 kJ
Calories431 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate41 g
Sugar9 g
Dietary Fiber9 g
Protein26 g
Sodium460 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
Strainer
Pot
Zester
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Cook the farro: In a medium pot, bring 3 cups water, the farro, and a large pinch of salt to a boil. Cook for 25-30 minutes, until tender. Drain.

2

Prep the veggies: Wash and dry all produce. Meanwhile, trim the ends of the green beans, then cut into 2-inch pieces. Core, seed, and thinly slice the bell pepper. Mince or grate the garlic. Zest and halve the lemon; cutting one half into wedges. Halve, peel, and finely chop the shallot. Finely chop the mint leaves.

3

Cook the veggies: Heat a drizzle of olive oil in a large pan over medium heat. Add the bell pepper and green beans to the pan and cook, tossing for 7-8 minutes, until tender. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper. Remove from the pan and set aside.

4

Cook the shrimp: Season the shrimp with salt and pepper. Add them along with a drizzle of olive oil to the pan and cook, tossing for 2-3 minutes, until opaque. Set aside.

5

Make the citronette: In a large bowl, combine the shallot, a squeeze of lemon juice, and a pinch of salt and pepper. Whisk in about 2 Tablespoons olive oil. Taste and adjust with more lemon juice or olive oil, as needed

6

Toss and serve: Toss the cooked farro into the shallot-lemon citronette along with the veggies, arugula, shrimp, lemon zest, mint, and a large pinch of salt and pepper. Serve with a wedge of lemon and enjoy!