Fajita-Spiced Shrimp & Farro Bowls

with Bell Pepper, Pico de Gallo, Guacamole & Sour Cream

Allergens: Milk, Shellfish, Wheat

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Green Bell Pepper

    1 unit

  • Sour Cream

    1½ tablespoon

  • Red Onion

    1 unit

  • Shrimp

    10 ounce

  • Farro

    ¾ cup

  • Fajita Spice Blend

    1 tablespoon

  • Tomato

    1 unit

  • Lime

    1 unit

  • Scallions

    2 units

  • Guacamole

    4 tablespoon

  • Garlic Powder

    1 teaspoon

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • 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.
2
  • 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. 
3

  • 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.

4
  • 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.
5
  • 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.
6

  • 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.