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American Recipes
Warm Shrimp and Farro Salad

Warm Shrimp and Farro Salad

with Green Beans, Sweet Bell Pepper & Shallot Citronette

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2.7 / 4 Ratingout of 17 ratings
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Farro is an ideal base for any grain bowl—it’s not only nutritious, but nutty and delightfully chewy to boot! Tossed together with juicy shrimp, crispy-tender green beans and caramelized bell pepper, this salad is one of our all-time favourites. Lemony shallot citronette is a great staple dressing to keep in your back pocket!

Tags:Dairy freeNut free
Allergens:Crustacean/CrustacéWheat/Blé
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Shrimp

(ContainsCrustacean/Crustacé)

¾ cup

Farro

(ContainsWheat/Blé)

1 unit

Shallot

1 unit

Red Bell Pepper

113 g

Yellow Wax Beans

1 unit

Lemon

56 g

Baby Arugula

2 clove

Garlic

1 unit

Mint

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructionsarrow up iconarrow up icon
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1

Cook the farro: Bring a medium pot filled with water to a boil with the farro and a large pinch of salt. Once boiling, reduce to a simmer, cover and cook 25-35 minutes until tender. Drain and set aside.

Prep the vegetables
Prep the vegetables
2

Prep the vegetables: Wash and dry all produce. Mince or grate the garlic. Zest and halve the lemon; cutting one half into wedges. Halve, peel, and finely chop the shallot. Finely chop the mint leaves.

Cook the vegetables
Cook the vegetables
3

Cook the veggies: Heat a drizzle of oil in a large pan over medium heat. Add the bell pepper and green beans to the pan and cook, tossing for 7-8 minutes, until tender. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper. Transfer veggies to a medium bowl.

4

Cook the shrimp: Season the shrimp with salt and pepper. Add them along with a drizzle of oil to the same pan and cook, tossing for 2-3 minutes, until opaque. Set aside.

5

Make the citronette: In a large bowl, combine the shallot, a squeeze of lemon juice and a pinch of salt and pepper. Whisk in a drizzle of oil. Taste and adjust with more lemon juice or oil as needed..

6

Toss and serve: Toss the cooked farro into the shallot-lemon citronette along with the veggies, arugula, shrimp, lemon zest, mint and a large pinch of salt and pepper. Serve with a wedge of lemon and enjoy!