Looking for a light, flavorful, and protein-rich meal that’s perfect for warm weather? Lemon Herb Grilled Shrimp Skewers paired with nutty farro and vibrant summer vegetables make a delicious and balanced dish. This recipe blends zesty marinades, whole grains, and fresh garden produce to create a meal that’s both satisfying and good for you.
What Is Lemon Herb Grilled Shrimp with Farro and Summer Vegetables?
This dish is a fresh and colorful plate composed of marinated shrimp skewers, hearty farro, and a medley of roasted or grilled summer vegetables like zucchini, bell peppers, and cherry tomatoes. Farro, an ancient whole grain, serves as the chewy, nutty base, while shrimp offers lean protein. The lemon herb marinade ties everything together with a refreshing zing.
What Are the Health Benefits of This Meal?
This dish offers several nutritional perks:
- High in Protein: Shrimp is low in fat but high in protein, making it perfect for muscle repair and satiety.
- Rich in Fiber: Farro contains more fiber than many other grains, supporting digestion and heart health.
- Vitamins and Minerals: Summer vegetables provide vitamin C, vitamin A, potassium, and antioxidants.
However, those with a shellfish allergy should avoid shrimp. Also, be cautious of the sodium content if adding extra salt or using store-bought marinades.
How to Make Lemon Herb Grilled Shrimp Skewers with Farro and Summer Vegetables
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup farro
- 2 cups water or low-sodium vegetable broth
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
- 8 wooden or metal skewers
Instructions
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Cook the Farro: In a medium pot, add farro and 2 cups of water or vegetable broth. Bring it to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes or until the farro is tender. Drain any excess liquid and set aside.
- Marinate the Shrimp: In a bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, parsley, salt, and pepper. Add shrimp and toss to coat. Cover and marinate in the fridge for 15–20 minutes.
- Prep the Vegetables: In a separate bowl, toss zucchini, bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper.
- Assemble and Grill: Thread the shrimp and vegetables onto the skewers, alternating pieces. Preheat a grill or grill pan over medium-high heat. Cook skewers for 2–3 minutes per side, or until shrimp are pink and cooked through and veggies have nice grill marks.
- Serve: Fluff the farro with a fork and divide among plates. Top with the shrimp skewers and drizzle with extra lemon juice or fresh herbs if desired.
Tips for the Best Results
- Use fresh lemon juice for the marinade to brighten the flavors.
- Don’t overcook the shrimp—remove them from the heat as soon as they turn opaque.
- Farro can be made ahead of time and stored in the fridge up to 3 days.
Conclusion
Lemon Herb Grilled Shrimp Skewers with Farro and Summer Vegetables offer a savory, colorful, and nutritious meal that’s perfect for lunch or dinner. Loaded with protein, fiber, and antioxidants, it supports balanced eating without sacrificing flavor. Add this meal to your weekly rotation for a healthy yet exciting option that the whole family can enjoy.
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