Shrimp Grain Bowl
Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound extra-large shrimp, peeled and deveined
- 1 medium zucchini, cut into 1-inch pieces
- 1 cup diced red onion
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 1 clove garlic, minced
- 3 tablespoons water
- 3 cups warm cooked farro
- 2 cups cherry tomatoes, halved
- 2 tablespoons chopped fresh mint
- 1 medium lemon, cut into wedges
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Instructions
- Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.
- Thread shrimp and vegetables onto eight 8-inch skewers.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.
- Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.
- Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.
Source
Original recipe: View Original