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.
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.