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4.75 from 4 votes

Lemon Garlic Shrimp Bowl with Tahini Dressing

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 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

Calories: 395kcal | Carbohydrates: 40g | Protein: 35g | Fat: 11g | Cholesterol: 244mg | Sodium: 676mg | Potassium: 471mg | Fiber: 7g | Sugar: 6g