Lemon Garlic Shrimp Bowl with Tahini Dressing

4.75 from 4 votes

Lemon Garlic Shrimp Bowl with Tahini Dressing

This nourishing bowl is packed with 35g protein and 8g fiber thanks to plenty of juicy shrimp, hearty farro, and healthy veggies.

Prep Time30

Cook Time25

Total Time55

Course: Main Course

Cuisine: American

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

Servings: servings

Calories: 456kcal

Ingredients

Lemon Garlic Shrimp

1 1/2 lbs raw shrimp, peeled and deveined, tail on
5 cloves garlic, minced 20 grams
2 tbsp unsalted butter 28 grams
1 tsp lemon zest
1/2 lemon, juiced
1/2 tsp Flavor God Garlic Lover's Seasoning
1/4 tsp chili powder
2 tsp olive oil

Tangy Lemon Tahini Dressing

2 1/2 tbsp Roland Roasted Garlic Tahini 42 grams
2 tbsp water adjust to reach desired consistency
1 1/2 tbsp lemon juice 22 grams
1 tbsp honey 22 grams
1 tbsp apple cider vinegar 14 grams
1 1/2 tsp dijon mustard 8 grams
1/2 tsp salt

Other

3 cups butternut squash, cubed 400 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 2 1/2 tbsp Roland Roasted Garlic Tahini, 1 1/2 tbsp lemon juice, 1 tbsp honey, 1 tbsp apple cider vinegar, 2 tbsp water, 1 1/2 tsp dijon mustard, and 1/2 tsp salt until smooth. Adjust water to reach your desired consistency, 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 3 cups butternut squash, cubed 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 1 bunch asparagus, trimmed 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 1 1/2 lbs raw shrimp, peeled and deveined, tail on and pat dry with paper towels. Season with 1/2 tsp Flavor God Garlic Lover's Seasoning and 1/4 tsp chili powder.
Heat 1 tsp olive oil over medium-high heat (7 or 8 out of 10) in a large skillet. Add half the prepared shrimp in a single layer, being careful not to crowd the skillet. Cook for about 2 minutes or until browned on one side, then flip and continue cooking until the shrimp are opaque and cooked through. Remove the shrimp to a bowl and repeat with remaining olive oil and shrimp.
Prepare lemon garlic sauce. In the same skillet, add 2 tbsp unsalted butter, 5 cloves garlic, minced and 1/2 lemon, juiced, and cook while stirring until fragrant and the garlic begins to get golden brown, about 1-2 minutes. Pour over the shrimp and grate 1 tsp lemon zest over top. Gently toss the shrimp to coat evenly.
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

Scan the barcode below or search for "Peanut Butter and Fitness Lemon Garlic Shrimp Bowl with Tahini Dressing 2026" to log this food in My Fitness Pal.

Nutrition