my lavender blues

October 9, 2020

Pan Fried Shrimp, Garlicky Seasonal Vegetables and Farro Bowl


I get it. Ya win some ya lose some. Unless you’re on a homestead or incredibly devoted to your local farmers markets, or a modern day Martha Stewart amidst pandemic  and have a perfectly timed greenhouse then…… you’re shit out of luck if you’re looking at the photos for recipe inspiration.

But maybe you’re a little more human and understand the beauty of imported goods and how tomatoes in January are just as sweet as the ones you get in July when you live that GMO life. Maybe you aren’t a huge fan of fall ingredients and really want to tap into global warming and embrace the above average fall temperature we are having this year. Sure? Sure. Or maybe you’re like me, and seven weeks pass after you make the recipe and realize you’ve been MIA for a wee bit and decide it’s finally time to dust your websites shoulder off.


Pan Fried Shrimp, Garlicky Seasonal Vegetables and Farro Bowl

This bowl is pretty darn good, pretty darn simple, and pretty darn healthy. Without tasting super healthy. Because ya’ll know how I roll in that department so it’s a little give and a little take.

Recipe Notes:

Not exactly a note, butttttt: I did use Trader Joes frozen cooked peeled and deveined shrimp because I’m living that single mom // work // remote school lifestyle right now and easy is QUEEN when it comes to my meals.

Any vegetable mix will do here. Really. Take whatever is dying in your fridge and add it to this dish in replacement of the vegetables I added in the pan (except include the smashed garlic and some sort of onion). Theres plenty of extra spice to go around.

That’s all folks. Enjoy

Pan Fried Shrimp, Garlicky Seasonal Vegetables and Farro Bowl
Recipe type: Lunch/Dinner
Cuisine: Eastern European
Prep time: 
Cook time: 
Total time: 
Simple easy and healthy shrimp Farro bowls that can be tossed with pan fried seasonal vegetables. Super easy and incredibly quick!
  • 8 oz farro cooked in half broth half water (and according to packaging instructions)
  • 3 tbsp olive oil
  • 1 red onion thinly sliced and halved
  • 1 head garlic, peeled and smashed
  • 1 red bell pepper, chopped
  • 2 zucchini, chopped into ¼" pieces
  • 1 lb frozen shrimp, thawed and patted dry
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh chopped parsley
  • ⅓ cup feta, crumbled
Spice Blend:
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 2 tsp kosher salt
  1. First in a large skillet over medium heat add your olive oil.
  2. Once heated add your smashed garlic and stir until garlic becomes fragrant, about 45 seconds.
  3. Next add your red onion and cook for about 8 minutes, stirring occasionally.
  4. Next add your pepper and zucchini, stirring until cooked about 8 minutes.
  5. Reduce heat to a simmer and toss with 3 tsp of your spice blend
  6. Turn off heat and set aside.
  7. Next in a separate bowl toss together your lemon juice, shrimp and fresh chopped parsley.
  8. Add your 2 tbsp fresh lemon juice.
  9. Next add about ¼ cup of Farro to a serving bowl along with ¼ cup of your vegetable mix, 4 -5 shrimp and some crumbled feta cheese.
  10. Salt & Pepper to taste.


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