Quick lime Farro, Shrimp and Avocado healthy dinner high protein

A couple of days ago I decided to de-clutter my pantry. While cleaning out things that I didn’t need anymore.  I found a bag of organic farro from Nature’s Earthly Choices all the way in the back of the top shelf. At first, I had no idea what to do with since I have never used this grain before. I took a couple of minutes to research it and to my surprise it seemed to be extremely healthy!
It not only has a lot of fiber which helps with digestion, but it also has a large amount of protein for such a small grain (for every ¼ cup of dry farro there is about 7 grams of protein. I then went on Pinterest to see how I should use it. I found a multitude of recipes, but wasn’t inspired by any of those. I decided to use it instead of rice and mix it with some greens and shrimp to make a high protein dinner.

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Yield 2-3 servings
Prep Time 15 minutes
Total Time 40 minutes

Ingredients

1 cup farro, I used Nature’s earthly Choice
2 cups chicken broth or water
1lbs peeled and deveined shrimp
2 limes
2 teaspoon chili lime rub, I used the Weber brand
1 cup of arugula or spinach
2 teaspoon lime zest
1 ripe avocado
Salt to taste *

Directions

1. Put the peeled shrimp in a bowl, add the juice of one lime, the chili lime rub and about 2 teaspoon of salt and mix well. Cover the shrimp and let it sit in the fridge to soak all that flavor while you’re preparing the rest of the ingredients.
2. As the shrimp is marinating, put two cups of chicken broth in a pan and bring to a boil.
3. Measure and rinse the farro, then add it to the boiling broth. Adda pinch of salt (optional), reduce the heat, cover it and let it simmer for 20-25 minutes or until there is no more liquid in the pan.
4. In a separate pan, melt 1 tablespoon butter and sautée the arugula or spinach, then add the cooked farro and mix it with the sauteed greens, sprinkle with the lime zest.
5. In a large skillet, melt some coconut oil over medium- high heat. Make sure the skillet is really hot, then add your shrimp. Cook until the shrimp begin to curl and get a nice pink color to them, about 1-2 minutes depending on the size.
6. Serve on a plate starting with the farro, the shrimp then the sliced avocado. Squeeze some lime on it and enjoy!

Recipe notes

*I would recommend adding salt to taste. Since I don’t use much salt my taste buds have grown accustomed to less salt in my meals.

• Here is the lime rub that I used.

• Here is the Organic Italian Pearled Farro that I used.