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Shrimp, Seafood, Grilled, Quick & Easy, Summer, Whole Grain
Shrimp are a great source of Selenium, Vitamin B12, Phosphorous, Choline, Copper, and Iodine. Lemon juice adds Vitamin C, Folate, and Potassium to this fresh dish.
Course Quick & Easy
Servings 4
Cuisine Mediterranean, Mediterranean Diet

Ingredients
 

Ingredients

  • 16 jumbo shrimp about 1 pound, peeled and deveined
  • 1 cup farro
  • low sodium vegetable stock
  • 1/2 cup feta cheese crumbled
  • 3/4 cup red bell pepper diced
  • 1/3 cup pitted kalamata olives halved
  • 2 tablespoons green onion thinly sliced
  • 1 1/2 tablespoons oregano finely chopped

Dressing Ingredients

  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 tablespoon finely chopped dill
  • 1 teaspoon minced garlic
  • kosher salt and pepper to taste

Instructions
 

  • Whisk together dressing ingredients in a small bowl.
  • Add shrimp to a medium bowl and pour 1/4 cup of the dressing over the shrimp; toss to coat thoroughly.
  • Cover with plastic wrap and place in refrigerator to marinate for 30 minutes. If using bamboo skewers, soak for 30 minutes. Discard marinade once finished.
  • Cook farro according to package directions in low sodium vegetable stock.
  • Place farro in a bowl and add the remaining dressing and feta; toss well.
  • Add bell pepper, olives, green onion, and oregano. Toss well to combine.
  • Using your soaked skewers, thread 4 shrimp per skewer.
  • Place shrimp on grill directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, about 4-5 minutes total.
  • Add shrimp to farro mixture and toss.
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