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Grilled Shrimp Grain Bowl

Grilled Shrimp Grain Bowl

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  • ¼ cup Olive oil
  • ¼ cup Red wine vinegar
  • 1 tbsp Fresh oregano, chopped
  • ½ tsp Salt
  • ¼ tsp Ground black pepper
  • 1 pound Cooked shrimp
  • 1 medium Zucchini, cut into 1-inch pieces
  • 1 cup Red onion, diced
  • ¼ cup Tahini
  • 2 tbsp lemon juice
  • 2 tsp Maple syrup
  • 1 clove Garlic, minced
  • 3 tbsp Water
  • 3 cups Warm cooked farro
  • 2 cups Cherry tomatoes, halved
  • 2 tbsp Fresh mint, chopped
  • 1 medium Lemon, cut into wedges


  1. In a large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add shrimp, zucchini and onion and toss to coat.
  2. Thread shrimp and vegetables onto separate skewers.
  3. Preheat an outdoor grill to medium heat and lightly oil the grate.
  4. Meanwhile, make the dressing by whisking together the tahini, lemon juice, maple syrup and garlic. Slowly add the water, whisking constantly until smooth and drizzling consistency.
  5. Grill the vegetable skewers, covered, turning once halfway through, until vegetables are crisp-tender, 10-12 minutes. Add shrimp skewers to the grill 2-3 minutes before the vegetables are done.
  6. Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes and mint. Drizzle with dressing and serve with lemon wedges.


Recipe adapted from