Shrimp & Avocado Bowl

Grilled shrimp, farro, avocado, sundried tomato vinaigrette, spinach, pumpkin seed-herb butter

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575 cal

15 min

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Recipe Ingredients

  • (a) farro
  • (b) grape tomatoes
  • (c) avocado
  • (d) spinach
  • (e) pumpkin seed-herb butter
  • (f) marinated shrimp, asparagus
  • (g) sun-dried tomato vinaigrette

Equipment Needed

  • saucepot
  • cutting board & knife
  • mixing bowl
  • paring knife
  • seasoning plate
  • skillet or saute pan
  • tongs for shrimp
  • salad tongs

Recipe Directions

  1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. If you are using a grill, preheat to high.
  2. Fill a medium-sized saucepot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water, (the water should taste salty). Bring the water up to a boil. When the water is boiling, add the farro (a) to the pot. Cook for 16 minutes.
  3. While the farro is cooking, slice the grape tomatoes (b) in half length-wise and place in a mixing bowl.
  4. Cut the avocado (c) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado, hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Use a spoon to scoop the avocado slices out. Insert the edge of the spoon between the skin and flesh of the avocado and scoop all the way around. Place the slices on a plate.
  5. Add the pre-washed spinach (d) and pumpkin seed butter (e) to the mixing bowl with the tomatoes.
  6. Cut open the package of shrimp (f) and place on a plate. Season with a pinch of salt & pepper.
  7. If you are using a grill, bring the shrimp and tongs to the grill. Grill the shrimp on high for 90 seconds, then flip over using tongs and grill for another 90 seconds. If the shrimp are pink, they are done. If they are not pink, grill for another 60-90 seconds.
  8. If you are using the stovetop, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the shrimp in the pan. Saute for 1 minute on each side. If the shrimp are pink, they are done. If they are not pink, cook for another 60-90 seconds.
  9. At this point, your farro should be ready. Drain the water. Add the cooked farro and cooked shrimp to the mixing bowl. Pour the sundried tomato vinaigrette (g) over top. Mix well.
  10. Spoon the salad on to your serving plates. Add the avocado slices on top.
Madison & Rayne Did You Know?

Beverage Pairing


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