Lemon Herb Grilled Shrimp with Farro and Roasted Vegetables
Thisvibrant dish features juicy lemon herb-marinated shrimp, nutty farro, andcaramelized roasted vegetables. A healthy and flavorful meal perfect for weeknightdinners or entertaining guests.
Ingredients
- 1 pound large shrimp peeled and deveined (tails on)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 cup farro
- 3 cups water
- 2 carrots sliced
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 red onion sliced
- Salt and pepper to taste
- Fresh herbs for garnish parsley, basil, or cilantro
Instructions
- Marinate the Shrimp: In a bowl, combine the olive oil, lemon juice, garlic, parsley, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 20-30 minutes.
- Cook the Farro: Rinse the farro under cold water. Bring 3 cups of water to a boil, then add the farro. Reduce the heat and simmer for 20-30 minutes, until the farro is tender but still chewy. Drain any excess water, fluff with a fork, and season with olive oil, salt, and pepper.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the sliced carrots, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-30 minutes, stirring halfway through, until tender and caramelized.
- Grill the Shrimp: Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, until they are opaque and lightly charred.
- Assemble the Dish: Spoon the farro onto a plate and top with the grilled shrimp and roasted vegetables. Garnish with fresh herbs and a drizzle of lemon juice.