Grilled Shrimp Fajita Farro Bowl

by Adriana Herrera

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High Protein

Pescatarian Diet

Soy Free

Nut Free

Layered to the max with flavor, this is truly a super bowl. Let’s start with the base: Fiber-rich, nutty farro grains, simmered until tender. Next come hearty sofrito-infused black beans and sautéed poblano, yellow and red sweet bell peppers, and zesty red onion. Then, the succulent shrimp: They’re tossed with a chipotle, cumin, and paprika rub and grilled for a light smoky char. On top: A drizzle of crema, melty shredded Monterey Jack cheese, and a bright avocado and corn salsa made with fresh, herbal cilantro, zesty red onion, and tangy lime juice.

Nutritional facts

Protein

35g

Carbs

59g

Calories

810

Fat

53g

Ingredients

Monterrey-Jack CheeseCanola and Olive Oil BlendYellow Bell PepperChipotle PowderCanned Black BeansOreganoRed OnionOnion PowderGarlic PowderFarroShrimpBlack PepperCuminCornCilantroChili PowderGarlicSugarOnionWhite PepperKosher SaltPoblano Peppers Lime JuiceGreen Bell PepperAvocadoRed Bell PepperCayenne PowderGreen OlivesMexican CremaPaprika

Reviews

4.5

Based on 141 reviews

Eric Vargas · 03/09/25

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About Adriana Herrera

Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!