Instructions

1. Make the Marinade:

In a small bowl or jar, whisk together olive oil, lemon juice, parsley, garlic, paprika, oregano, salt, and pepper.

2. Marinate the Shrimp & Veggies:

Divide shrimp and chopped vegetables into two separate bowls. Pour half the marinade over each and toss to coat. (Feel free to season with additional salt, pepper, or your favorite spices to taste!) Let sit for 10 minutes. You can also reserve 1 tablespoon of the marinade to drizzle over the bowls when serving.

3. Cook the Farro: Directions on the bag.

4. Make the Lemon-Garlic Yogurt:

In a small bowl, mix together Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Set aside.

5. Cook the Veggies and Shrimp:

Heat a large skillet over medium heat. Add marinated veggies and sauté until tender, about 8 to 10 minutes. Transfer back to their bowl.

Add shrimp to the pan and cook for 2 minutes per side, or until pink and opaque.

6. Assemble the Bowls:

Divide rice between four bowls. Top with sautéed veggies and shrimp. Add a generous spoonful of Lemon-Garlic Yogurt on each bowl. Finish with extra parsley and any garnishes you love like avocado, olives, feta, or hummus.