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Green Goddess Shrimp and Farro Bowls

By: Nicole 6 Comments
Posted: 08/04/16

This post may contain affiliate links. Please read my disclosure policy.

Green Goddess Shrimp and Farro Bowls

I’m seven and half months into motherhood, and I still haven’t lost all my baby weight. I thought for sure, by now, I’d be just like a lot of the other moms out there who are slimmer post-baby, but I’ve had no such luck. Granted, I still stuff myself with pasta, nightly desserts, and hoppy beers, so that could be part of the reason the weight isn’t just falling off, but honestly, I figured it would just kind of melt away without any effort whatsoever. It sounds sort of ridiculous when you say it aloud, doesn’t it?

Because I’m still mostly nursing (we started incorporating a little bit of formula a few weeks ago for various reasons), I can’t really diet hardcore like I want to, so instead, I’m going to try my hand at eating super healthy, filling, meals during the week, and then still let myself go wild on the weekend – because eating healthy a hundred percent of the time, just isn’t for me, even if the scale tells me otherwise.

Green Goddess Shrimp and Farro Bowls

We’re from the Midwest, so Kevin has a sort of meat-and-potatoes mentality. I mimic those thoughts somewhat, except for me, it’s more of an I-need-starch-in-every-meal mentality. While I also love a roasted potato or side of pasta, lately (as in the last year or two), my go-to healthy starch has been farro. I adore it’s nutty taste and chewy texture, and I often throw it in salads or swap it out for quinoa in various recipes, but I rarely have it as a complete meal. However, if you throw a horde of summer veggies and sautéed shrimp in the mix, I can definitely get on board with it sufficing for a complete meal.

Green Goddess Shrimp and Farro Bowls

I settled on describing the recipe as green goddess, because, well, there’s quite a bit of green sprinkled throughout, but also because the vinaigrette everything is tossed in, is sort of reminiscent of the classic green dressing, sans the mayo and sour cream. Fresh basil, chives, garlic, and lemon juice are pureed in the bottom of a blender, and then a little bit of olive oil is drizzled in to emulsify the acid with the fat. A touch of salt and pepper complete the easy dressing, and it’s ready to be tossed with the remaining ingredients.

While the farro boils, the zucchini, garlic, and shrimp get cooked in a little bit of olive oil, and seasoned again, with some salt and pepper. While everything is still piping hot, it all gets tossed in the vinaigrette. You could serve it hot, or, let it cool to room temperature, either way, it won’t last long…

Green Goddess Shrimp and Farro Bowls

 

Green Goddess Shrimp and Farro Bowls
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Sauteed shrimp, zucchini, and spinach are combined with nutty farro and tossed in an easy green goddess vinaigrette. A super easy and flavorful meal that will keep you satisfied!
Author: Nicole ~ Cooking for Keeps
Serves: 2 large servings
Ingredients
  • 8 ounces quick-cooking farro (I used Trader Joe's 10-minute farro)
  • 3 tsp. olive oil, divided
  • 3 cups diced zucchini
  • ¾ tsp salt, divided
  • 1 lb 41-50 ct. shrimp, peeled and deveined
  • 2 large cloves garlic, minced
  • 3 cups baby spinach
Vinaigrette
  • ⅓ cup lemon juice
  • 3 tsp. dijon mustard
  • ½ cup roughly chopped basil
  • ¼ cup roughly chopped chives
  • 3 Tlbs. olive oil
Instructions
  1. Add farro to a medium pot. Fill with water. Bring to a boil and reduce to a simmer until farro is cooked, about 10 minutes. Drain.
  2. While farro cooks, add olive oil to a large non-stick skillet. Turn flame on to a medium-high heat. Add zucchini, season with ½ tsp salt. Cook until slightly softened, about 2-3 minutes. Season shrimp with remaining ¼ tsp. salt. Add shrimp and garlic to pan, sauté until shrimp is pink, zucchini is soft, and garlic is soft, another 1-2 minutes.
  3. Add spinach, zucchini, garlic, and shrimp to warm farro. Pour vinaigrette on top. Toss until combined. Season with salt and pepper.
Vinaigrette:
  1. Add lemon juice, mustard, basil, chives, and salt to the bottom of blender. Blend until pureed, scraping down sides as needed. With the mixer on, slowly drizzle in olive oil. Season to taste with salt and pepper.
3.3.3077

Green Goddess Shrimp and Farro - A super healthy, flavorful summer meal!

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Sarah @ Snixy Kitchen says

    Posted on 8/9/16 at 5:46 pm

    Hahaha – I thought the same thing!! That last 5-8lbs is hanging on and keeping many of my pants from fitting right. I’m stuffing myself into them, but it’s NOT comfy…but I’m also not willing to give up my nightly desserts either;) When I fit into my first pair of pre-baby jeans (barely and tightly), I googled: “when do you fit into your pants after having a baby?” Don’t do that. These girls were like, “3 or 4 weeks” – WHO ARE THESE PEOPLE??? Anyway: I’ll sign up for your healthy eating during the week plan – I’m obsessed with anything green goddess so these bowls look delish!

    Reply
    • Nicole says

      Posted on 8/16/16 at 2:05 am

      For real! I finally went out and bought new jeans in a new size. Sadness…

      Reply
  2. Nicole @ Young, Broke and Hungry says

    Posted on 8/9/16 at 6:33 pm

    These green goddess shrimp and farro bowls sound like they are loaded with flavor. Perfect for summer.

    Reply
    • Nicole says

      Posted on 8/16/16 at 2:04 am

      Thanks Nicole!

      Reply
  3. Sarah @Whole and Heavenly Oven says

    Posted on 8/10/16 at 11:55 am

    Oh my goodness, yes!! These green goddess bowls are absolutely stunning, Nicole, and I want one for breakfast NOW!

    Reply
    • Nicole says

      Posted on 8/16/16 at 2:04 am

      Thanks Sarah!

      Reply

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Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty.

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