Lemon Garlic Shrimp Bowl with Tahini Dressing

4.75 from 4 votes

Lemon Garlic Shrimp Bowl with Tahini Dressing

Shrimp meal prep bowl made with farro, butternut squash, & asparagus for a healthy base. Topped with lemon tahini dressing, it's perfect for spring!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: high protein, lemon garlic, meal prep, shrimp, spring, summer

Servings: servings

Calories: 395kcal

Ingredients

Lemon Garlic Shrimp

1 1/2 lbs raw shrimp, peeled and deveined, tail on
5 cloves garlic, minced (20 grams)
1 1/2 tbsp unsalted butter (21 grams)
1 1/2 tbsp lemon zest
1/2 lemon, juiced
1/2 tsp Flavor God Garlic Lover's Seasoning
1/4 tsp chili powder

Tangy Lemon Tahini Dressing

2 tbsp Roland Roasted Garlic Tahini (28 grams)
1 tbsp lemon juice (15 grams)
1/2 tbsp honey (11 grams)
1/2 tbsp apple cider vinegar (7 grams)
1/2 tbsp water (7 grams)
1 tsp dijon mustard (5 grams)
1/4 tsp salt

Other

2 1/2 cups butternut squash, cubed (330 grams)
1 bunch asparagus, trimmed (400 grams)
2/3 cup farro, cooked according to package directions (120 grams)
1/4 cup fresh curly parsley, chopped
1 tsp olive oil
1/2 tsp Flavor God Garlic Lover's Seasoning
salt and pepper to taste
Optional: toasted pine nuts

Instructions

Make the dressing. Whisk together all dressing ingredients until smooth. Adjust salt to taste, then set aside in the refrigerator.
Roast the butternut squash. Pre-heat oven to 425° and line a baking sheet with foil. Add cubed butternut squash to the baking sheet and drizzle with 1 tsp olive oil, then season with 1/2 tsp Flavor God Garlic Lover's Seasoning.
Toss squash to coat evenly with oil and seasoning, then arrange in a single layer on the baking sheet. Roast for 20-25 minutes or until it begins to get golden brown and is fork tender. Set aside.
Steam the asparagus. Add asparagus to a large, microwave safe bowl. Cover bowl with a damp paper towel. Microwave for 2-3 minutes or until asparagus is bright green and tender-crisp. Immediately transfer asparagus to an ice bath to stop cooking, then pat dry and cut into 2″ pieces. Set aside.
Prepare the shrimp. Rinse shrimp and pat dry with paper towels. Season with Flavor God Garlic Lover's Seasoning and chili powder.
Melt butter over medium-high heat (7 or 8 out of 10) in a large skillet. Add shrimp in a single layer, being careful not to crowd the skillet (you may need to do this in 2 batches). Cook for 1-2 minutes or until browned on the cooked side.
Flip the shrimp, add garlic and lemon juice, and continue cooking for about 2 minutes or until shrimp just reach opaque and are cooked through.
Remove shrimp to a plate or bowl and toss with lemon zest.
Assemble the bowls. Add cooked farro, butternut squash, asparagus, and shrimp to a large bowl. Drizzle with lemon tahini dressing. Top with fresh chopped parsley and toasted pine nuts, if desired.

Notes

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Nutrition