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Shrimp, Farro and Avocado Power Bowl

Shrimp, Farro and Avocado Power Bowls

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.

Keyword Shrimp, Farro and Avocado Power Bowls
Total Time 10 minutes
Servings 4 people

Ingredients

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
  • Salt
  • Pepper

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

Instructions

  1. Divide farro, black beans, corn, avocado and salsa evenly among four bowls. 

  2. 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.

  3. 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. 

  4. Top each bowl with cilantro, scallions and a couple lime wedges. Drizzle bowls with vinaigrette and serve immediately.