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

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.
Ingredient Quantities

  • Farro

    ¾ cup

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. 
Ingredient Quantities

  • Farro

    ¾ cup

  • Tomato

    1 unit

  • Lime

    1 unit

  • Scallions

    2 units

  • Cilantro

    ¼ ounce

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.

Ingredient Quantities

  • Tomato

    1 unit

  • Lime

    1 unit

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Cilantro

    ¼ ounce

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.
Ingredient Quantities

  • Shrimp

    10 ounce

  • Fajita Spice Blend

    1 tablespoon

  • Garlic Powder

    1 teaspoon

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.

Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Shrimp

    10 ounce

  • Farro

    ¾ cup

  • Lime

    1 unit

  • Guacamole

    4 tablespoon

  • Cilantro

    ¼ ounce