Farro topped with honey garlic shrimp, roasted veggies, and fresh herbs then drizzled with maple balsamic vinaigrette. This honey garlic shrimp farro bowl with maple balsamic vinaigrette is delicious and perfect for a meal any night of the week.
The cold is starting to settle back in the city. It’s been so nice and warm the past few weeks and we’ve been busy soaking in the sun. But now that it’s cold again, it’s time to start thinking about cozy foods. So expect to see those in the upcoming weeks.
In the mean time, let’s talk bowl food.
I have a thing for bowl food. I love how all the ingredients are added to a bowl and then tied together with a simple yet delicious dressing. This honey garlic shrimp farro bowl with maple balsamic vinaigrette is super delicious and perfect for meal prepping.
It’s not hard to make, but it does have a few components to it. I promise it’ll be worth the effort though. Plus, any leftovers that you have can be packed for another meal.
Preheat the oven to 400F. Lightly grease a baking sheet with olive oil. Set aside for now.
Add broccoli, mushrooms, and cherry tomatoes to the sheet pan along with minced garlic. Drizzle with olive oil. Then sprinkle salt over the veggies.
Roast the veggies in the oven for about 20 minutes until the veggies are tender and the edges are crispy. Set aside.
While the veggies are roasting, cook the farro according to the directions on the packaging. I used 10 minute farro to make it easier. Set aside for now.
On the stove, add a little bit of olive oil in a medium sized skillet. Add minced garlic and cook until browned and aromatic. Add shrimp, honey, and soy sauce. Cook until the shrimp has turned a reddish orange color instead of gray.
In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, and a pinch of salt.
Assemble the farro bowl.
Place the farro at the bottom of the bowl. Divide the honey garlic shrimp and veggies between the two bowls. Top with roughly torn fresh herbs.
Serve the honey garlic shrimp farro bowl with maple balsamic vinaigrette.
Enjoy!
- Olive oil
- 2 cups chopped broccili
- 1 cup sliced cherry or grape tomatoes
- 2 cups sliced mushrooms
- 4 cloves of garlic, minced
- 1 cup cooked farro
- 5 cloves of garlic, minced
- 8-10 large shrimp
- 1 tablespoon honey
- 1½ - 2 teaspoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Pinch of salt
- Preheat the oven to 400F. Lightly grease a baking sheet with olive oil. Set aside for now.
- Add broccoli, mushrooms, and cherry tomatoes to the sheet pan along with minced garlic. Drizzle with olive oil. Then sprinkle salt over the veggies.
- Roast the veggies in the oven for about 20 minutes until the veggies are tender and the edges are crispy. Set aside.
- While the veggies are roasting, cook the farro according to the directions on the packaging.
- On the stove, add a little bit of olive oil in a medium sized skillet. Add minced garlic and cook until browned and aromatic. Add shrimp, honey, and soy sauce. Cook until the shrimp has turned a reddish orange color instead of gray.
- In a small bowl,whisk together maple syrup, balsamic vinegar, olive oil, and a pinch of salt.
- Assemble the farro bowl.
- Place the farro at the bottom of the bowl. Divide the honey garlic shrimp and veggies between the two bowls. Top with roughly torn fresh herbs.
- Serve the honey garlic shrimp farro bowl with maple balsamic vinaigrette.
Hi, just to let you know that this recipe was in the vegan tag on your site when it includes both shrimp flesh and honey.
Thanks for letting me know. I must have accidentally clicked it. It’s been updated.