30 MINUTE GREEK SHRIMP AND FARRO BOWLS

Lemon and herb grilled shrimp with bell peppers, zucchini, tomatoes, and olives on a bed of toasty, whole-grain farro. These herbaceous bowls are everything you could want from a hearty Greek platter for right around 400 calories.

INGREDIENTS:

• 1 lb. peeled and deveined shrimp
• 3 Tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tsp. fresh chopped dill
• 1 Tbsp. fresh chopped oregano
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 cup dry farro
• 2 bell peppers, sliced thick
• 2 medium-sized zucchinis, sliced into thin rounds
• 1 pint cherry tomatoes, halved
• ¼ cup thinly sliced green or black olives
• 4 Tbsp. 2% reduced-fat plain Greek yogurt

INSTRUCTIONS:

1. Place olive oil, garlic, lemon, dill, oregano, paprika, salt, and pepper in a bowl. Whisk to combine. Pour ~3/4 the amount of marinade over shrimp; toss to coat. Let stand 10 minutes.
2. Cook farro according to package instructions in water or stock.
3. Heat a grill pan or nonstick skillet over medium heat. Add shrimp; cook 2-3 minutes per side, until no longer pink; transfer to a plate.
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You can find complete recipes click here!

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