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Warm Shrimp and Farro Salad

Warm Shrimp and Farro Salad

with Green Beans, Sweet Bell Pepper and Shallot Citronette
3.5(176)
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Calories
: 
410 kcal
Protein
: 
38g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Crustacean/Crustacé
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shrimp

(Contains: Crustacean/Crustacé)

170 g

Farro

(Contains: Wheat)

1 unit

Shallot

1 unit

Red Bell Pepper

170 g

Green Beans, trimmed

1 unit

Lemon

56 g

Baby Arugula

10 g

Garlic

7 g

Mint

½ tbsp

Honey

Not included in your delivery

unit

Oil*

Calories410 kcal
Fat7 g
Saturated Fat1 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber8 g
Protein38 g
Cholesterol217 mg
Sodium398 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small pot
•Bowl
•Large Pan
•Large Bowl

Cooking Steps

PDF
1

Cook the farro: Bring a small pot of salted water to a boil with the farro. Once boiling, reduce the heat to medium-low. Cover and cook until tender, 18-20 min.

Prep the vegetables
2

Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Zest, then halve the lemon(s). Halve, peel, and finely chop the shallot. Finely chop the mint leaves. Core, then thinly slice the red pepper(s). Cut the green beans into 1-inch pieces.

Cook the vegetables
3

Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the bell peppers and green beans. Cook, stirring occasionally, until tender, 7-8 min. Add the garlic and cook for another 30 sec, until fragrant. Season with salt and pepper. Transfer the veggies to a medium bowl.

Cook the shrimp
4

Cook the shrimp: Add another drizzle of oil to the pan. Add the shrimp and cook, stirring occasionally, until shrimp turns pink, 2-3 min. Set aside.

Make the citronette dressing
5

Make the citronette dressing: In a large bowl, combine the shallot, honey, lemon zest and 2 tbsp lemon juice (double for 4 people.) Season with salt and pepper. Whisk in a drizzle of oil. Taste and add more lemon juice, if you want a tangy-er dressing.

6

Finish and serve: Drain the farro. Add the farro into the citronette dressing along with the veggies, arugula, shrimp and mint. Enjoy!

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