Lemon, Garlic, and Zucchini Shrimp Stir-Fry
By Dominic Lamirande
A deliciously spontaneous creation: shrimp pan-seared with garlic, green onions, zucchini, and tomatoes, all tied together with tangy Greek yogurt and lemon. Served over gently spiced farro on a vibrant, lemony yogurt base!
A Shrimp and Farro Dish Ready in 25 Minutes
I put this dish together using whatever I had on hand. So many of you asked for the recipe, so here it is! Thank you so much for your interest and feedback!
Built on a creamy base of Greek yogurt and a bed of chewy farro, this improvised dish strikes the perfect balance of textures: tender shrimp, a rich yogurt sauce, and a subtle kick from red pepper flakes.
I love keeping things simple, light, and nourishing. It’s a truly satisfying, quick-fix meal!
Tips for a perfect recipe:
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Pat the shrimp dry: remove all surface moisture from the shrimp with paper towels before cooking to ensure a nice, golden sear rather than steaming them.
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Watch out for overcooking: large shrimp (U10) cook very quickly. As soon as they turn opaque and take on a pink hue (about 2 to 3 minutes total), remove them from the heat to keep them tender.
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Season your grains well: toss the warm farro (or couscous/rice) with a drizzle of extra-virgin olive oil, a pinch of salt, and a touch of red pepper flakes or lemon zest before assembling the plate to lock in maximum flavor!
Why make this recipe?
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Nutritious: a protein-packed dish thanks to U10 shrimp and Greek yogurt, making it the perfect choice for a satisfying and balanced dinner.
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Temperature and textural contrasts: features a wonderful interplay between the room-temperature farro, the cool, fresh Greek yogurt, and the piping-hot shrimp stir-fry.
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Quick & fast: the shrimp and vegetables cook in under 10 minutes on the stovetop! You can use whatever leftover grain you have on hand (farro, couscous, rice) or prep it ahead of time.
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Rich yet light creamy sauce: the combination of 15% cream with lemon zest and juice creates a rich, perfectly tangy, and light coating. The Greek yogurt base also offers a wonderfully light alternative.
Slice the green onions, mince the garlic, and cut the zucchini into half-moons. Pat the shrimp thoroughly dry with paper towels to ensure they get a nice golden sear rather than releasing excess water while cooking.
Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 3 to 4 minutes, until nicely browned while still retaining a slight crunch. Add the green onions and garlic, cooking for about one more minute.
Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for about a minute, then toss in the kale. Reduce the heat to medium-low. Pour in the cream and stir vigorously. Finish with the lemon zest and juice.
Spoon a generous dollop of Greek yogurt into the bottom of each serving bowl or plate. Layer with the prepared farro or couscous (I love it when it’s at room temperature or cool), followed by the warm shrimp and vegetable mixture. Garnish with the reserved green onion tops and serve with an extra squeeze of fresh lemon juice if desired.
Bon appetit and enjoy!
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