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5 from 2 votes
Lemon Garlic Shrimp Bowl with Tahini Dressing
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories per serving: 395 kcal
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
  • 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
  1. Make the dressing. Whisk together all dressing ingredients until smooth. Adjust salt to taste, then set aside in the refrigerator.

  2. 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.

  3. 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.

  4. 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.

  5. Prepare the shrimp. Rinse shrimp and pat dry with paper towels. Season with Flavor God Garlic Lover's Seasoning and chili powder.

  6. 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.

  7. 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.

  8. Remove shrimp to a plate or bowl and toss with lemon zest.

  9. 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.

Recipe Notes

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Nutrition Facts
Lemon Garlic Shrimp Bowl with Tahini Dressing
Amount Per Serving
Calories 395 Calories from Fat 99
% Daily Value*
Fat 11g17%
Cholesterol 244mg81%
Sodium 676mg29%
Potassium 471mg13%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 6g7%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.