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Farro and shrimp

Farro y camarones


  • 6 oz shrimp, peeled and deveined
  • 1 cup zucchini in cubes
  • ½ cup green bell pepper
  • ½ cup cherry tomatoes
  • 1 cup dry farro
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbs capers
  • Salt and black pepper to taste



Combine olive oil, lemon juice, garlic, paprika, and oregano; stir with a whisk. Place shrimp and toss to coat. Let stand for 10 minutes. Combine farro with vegetable broth. Bring to a boil, over low heat, and gently simmer until grains are tender. Over medium-high heat, use a large skillet and add shrimp. Cook for 2 minutes per side. Add bell pepper, zucchini, and tomato until vegetables are tender. In a bowl, add the farro and top with shrimp, vegetables, and capers. Bon appetite!

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