This is a bowl that comes together with ease yet delivers on flavor, layered, vibrant and satisfying without feeling heavy. Farro brings a nutty chew along with fiber and plant based protein, creating a base that feels both hearty and nourishing. Fresh mint and basil add lift, while ginger and a spoonful of sambal oelek bring warmth and a gentle, lingering heat.
I reach for pearled or semi pearled farro for its quicker cooking time and tender texture. Cook it in well salted water and drain it like pasta to keep the grains separate and pleasantly chewy. The shrimp cook quickly in a hot pan with a little olive oil and are best pulled just as they turn opaque to keep them tender. The herbs keep everything fresh and aromatic, while the sambal adds just enough edge. It is lovely served warm, though a short rest in the refrigerator allows the flavors to come together even more.
Ingredients
- 1 cup farro rinsed
- 2 small bell peppers diced
- 1/4 cup fresh basil leaves finely chopped
- 1/4 cup fresh mint leaves finely chopped
- 1/2 cup fresh cilantro leaves finely chopped
- Zest of a lime
- Juice of 2 limes about 3 tablespoons
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 1/2 tablespoons sambal oelek or to taste
- 1 teaspoon freshly grated ginger
- 1 large garlic clove minced
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil plus extra for cooking the shrimp
- 1 pound raw shrimp peeled and deveined
- Fresh basil and mint leaves for garnish
Instructions
- Cook the farro according to the package directions. Drain well and transfer to a large bowl. Add the diced bell peppers, chopped basil and mint.
- In a blender, combine the cilantro, lime zest and juice, vinegar, water, sambal oelek, ginger, garlic, salt and pepper. Blend until smooth, then with the motor running, slowly add the olive oil until emulsified. Pour the dressing over the farro and toss to coat. Taste and adjust seasoning as needed.
- Heat 1 to 2 tablespoons olive oil in a large skillet over medium high heat. Pat the shrimp dry and season with salt and pepper. Arrange in a single layer and cook, turning once, until just opaque and cooked through, about 2 to 3 minutes per side. Add the shrimp to the farro and toss gently. Finish with fresh basil, mint and a squeeze of lime juice.
