Shrimp, Farro and Avocado Power Bowls with a honey lime vinaigrette.
Naked shrimp served overtop farro, sweet corn, black beans and avocado, topped with salsa, cilantro, scallions and drizzled with a honey lime vinaigrette. Served with lime wedges. This power bowl is an easy, flavor-packed and nutrient-rich dinner that the whole family will love. Be sure to save any leftovers (or make extras, because you’ll be fighting over those last couple shrimp!) for a quick lunch the next day.
I created this Shrimp, Farro and Avocado Power Bowls recipe for North Coast Seafoods. I was compensated for this post, but my love for finfish and shellfish runs deep. All opinions are my own.
If you asked me a few months ago what type of shrimp I buy, I’d tell you I look for USA wild caught shrimp. I avoided any shrimp from China, Vietnam, Thailand … because I was (and am) not confident in the growing, harvesting or processing of those shrimp. Are they pumped with chemicals and antibiotics? Are there heavy metals in the water where they’re farmed? Is the water polluted? The list of questions went on and on. I want to know what the growing conditions are like for the seafood I am buying. But answers to those questions were and are very difficult to get. Where do you look? Who do you ask? It was easier and I felt better about simply looking for and buying wild caught US shrimp – which was not easy to find.
But now, my views have shifted a bit. Enter Chef’s Catch Naked Shrimp from North Coast Seafoods. Nothing is added to these shrimp. No preservatives, no phosphates, and no chemicals are used during the production process. Naked Shrimp are carefully raised at a 3 Star Best Aquaculture Practices (BAP) certified sustainable farm (which means they meet the rigorous/rigid global standards for responsible aquaculture and seafood safety) sustainable farms in pristine, high salinity sea water along the coast of the Bay of Bengal. Naked Shrimp are raised without the use of antibiotics, ever. Strict monitoring of farming by Coastal Aquaculture Authority and other bodies guarantees healthy practices.
Bottom line:You can trust where these shrimp come from. You can trust there’s nothing added. Truly they are naked. You can trust that they will taste great and won’t have a chemical aftertaste. You can trust that they won’t shrivel upon hitting a hot pan because they’re not pumped with water or anything else.
When North Coast Seafoods reached out to me a couple months back about a potential partnership, I leapt at the opportunity to begin a discussion. Why? Because North Coast was no stranger to me. North Coast is a third-generation family-owned American company that provides a full assortment of extraordinary fresh and frozen seafood of the highest quality. Many years ago, when I worked at Shaw’s Supermarkets as the Corporate Dietitian, I had the opportunity to visit the North Coast offices and processing center in the Seaport District of Boston (North Coast is Shaw’s seafood supplier). During the tour, I was blown away by the quality and food safety standards at the facility – the entire place was PRISTINE, just like the fish and shellfish being processed. Actually, that was the first time I had ever eaten an oyster. We visited the oyster room and our North Coast colleague began shucking different oysters for us to try. I squirmed, because of all the food safety classes I took while becoming a Registered Dietitian (… you want me to eat what …?!). But, then I tried one. And then another. And then another. I probably had 10 different oysters. And that’s when I fell in love with oysters. And that’s when my trust in North Coast Seafoods began. Needless to say, I was really excited at the possibility of reuniting with the company that had impressed me about a decade ago and a partnership was natural.
North Coast owns and operates all of their own processing facilities. That means they have complete control over every part of the process – from the fishing boats to the processing facility to the shipping. From the time on water, to how it was caught, to who caught it, to how they took care of it, to the way it was processed, to how it was packaged and transported – they control it all. I can feel comfortable with that. I can trust the seafood that comes from North Coast – from the dock to my dish.
- Cook once, but eat twice. Save the leftovers for your lunch the next day. Or, if you have a family of 4 (this recipe serves 4), then make a double batch so your entire family can have lunchtime leftovers the next day.
- It uses mainly ingredients we always have on hand. Including:
- Frozen Naked Shrimp – always in our freezer for easy, protein packed meals
- I used the thawed cooked frozen Naked Shrimp for this recipe to save time, but you could use raw shrimp if you prefer. The cooked frozen variety once thawed, can be served as is. Or, if you prefer warm shrimp in your power bowl, which I do, give them a very quick sauté in a hot pan; just enough time to warm them
- Frozen corn – another staple in the freezer
- Canned or pouched BPA free black beans – staples in our pantry
- Farro – by far my favorite whole grain because it has a great chewy, hearty texture. Feel free to sub in another favorite whole grain if you don’t have farro – brown rice, bulgur, quinoa, etc.
- To save time, prep the farro ahead of time (it only takes about 25 minutes to cook) or purchase frozen pre-cooked whole grains to minimal prep
- Jarred salsa – another pantry staple for a quick condiment to add to salads, bowls, omelets and more
- Honey lime vinaigrette – three ingredients that we always have on hand plus salt and pepper (extra virgin olive oil, lime juice and honey) and takes just a minute to prepare. If preferred, use a store-bought vinaigrette – any citrus based one will work well
- Frozen Naked Shrimp – always in our freezer for easy, protein packed meals
Did You Know?
- Shrimp is the #1 seafood consumed in the US.
- Shrimp provides an excellent source ofprotein and a great source of selenium (80% DV) and iodine (30%), which are both helpful in thyroid support, and a healthy thyroid supports a healthy metabolism. Shrimp are also high in Vitamin B12 and phosphorous.
Here’s how to make these Shrimp, Farro and Avocado Power Bowls:
Shrimp, Farro and Avocado Power Bowls
For the bowls:
- 2 cups cooked farro or brown rice or other whole grain
- 2 cups black beans drained and rinsed
- 2 cups frozen corn heated through
- 2 avocados sliced
- 1/4 cup fresh salsa
- 1 teaspoon avocado, canola or olive oil
- 1 pound frozen cooked Naked Shrimp 16/20s thawed, tail on
- 1/2 bunch cilantro, leaves only chopped
- 1 bunch scallions, trimmed and thinly sliced white and green parts
- 1 lime cut into wedges
For the dressing
- Juice of 1 lime
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons honey
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Divide farro, black beans, corn, avocado and salsa evenly among four bowls.
- In a mason jar or small bowl, make the dressing by combining lime juice, extra virgin olive oil, honey, salt and pepper. Add the top to the jar and shake vigorously – or whisk in the bowl. Set dressing aside.
- If serving shrimp cold, add to the prepared bowls. If you want to serve the shrimp warm, heat oil in a medium sauté pan over medium high heat. Pat shrimp dry with a paper towel. Once oil is hot, add shrimp (do not crowd shrimp in pan – saute in batches if you need to). Heat shrimp briefly on one side (15-30 seconds), then flip and heat another 15 seconds or so, until heated through. Remove shrimp from pan and add divide them among the four bowls.
- Top each bowl with cilantro, scallions and a couple lime wedges. Drizzle bowls with vinaigrette and serve immediately.
Find Naked Shrimp at Shaw’s, Big Y, BJs, and Trucchi’s.
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