Oregano & Garlic Shrimp Grain Bowls with Feta & Marinated Vegetables
Carb Conscious

Oregano & Garlic Shrimp Grain Bowls

with Feta & Marinated Vegetables

30 MIN
4 Servings
Wellness at Blue Apron
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Available Options

  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined)
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Shrimp

    From the Test Kitchen

    These hearty farro bowls feature plump, oregano-seasoned shrimp, which you'll sautée with a bit of garlic for a piquant punch of flavor. You'll mix a robust vegetable medley of bell peppers, cucumbers, and olives directly into the farro, before topping with a delicious soy-tahini sauce and tangy feta.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    fresh
    ingredients
    Oregano & Garlic Shrimp Grain Bowls with Feta & Marinated Vegetables
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • 1 cup Semi-Pearled Farro
    • 2 Bell Peppers
    • 4 Persian Cucumbers
    • 1 Lemon
    • 2 cloves Garlic
    • 1 oz Pitted Niçoise Olives
    • ¼ cup Tahini
    • 1½ oz Feta Cheese
    • 2 tsps Honey
    • 1 Tbsp Soy Sauce
    • 1 tsp Whole Dried Oregano

    Oregano & Garlic Shrimp Grain Bowls

    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the olives. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Peel 2 cloves of garlic; roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like and  1 tablespoon of olive oil; season with salt and pepper. Add the sliced cucumbers, chopped olives, and diced peppers; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, soy sauce, honey, 1 tablespoon of olive oil, and 2 tablespoons of water.

    Prepare the ingredients
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

    4 Finish the farro & serve your dish

    To the bowl of marinated vegetables, add the cooked farro and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked shrimp and sauce. Garnish with the feta (crumbling before adding). Enjoy!

    Finish the farro & serve your dish
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