Cajun Shrimp w/Lemon Herbed Farro & Roasted Veggies

Hello all! Happy May!

Summer is a great time to take advantage of the short but sweet nice weather so I urge everyone to get outside as much as possible, and cook up all those delicious, fresh foods that make the perfect summer meals! The recipe below is one of my favorite meals and TBH I make it year round but it always seems to taste better when it’s warm….something about the combination of shrimp, spices, veggies and lemon taste like summer and that always just makes me happy 🙂

Cajun Shrimp

  • 1/2 lb of wild caught shrimp
  • Cajun seasoning (Note: this makes more than needed for this recipe. I like to have it on hand because cajun is my jam. Coat all shrimp with the mixture and then store the remaining or just half the measurements if you only want it for one time use!)

-2 tablespoons garlic powder -2 tablespoons paprika -1 tablespoon dried parsley -1 tablespoon onion powder -1 tablespoon oregano -1 tablespoon thyme -1 tablespoon cayenne pepper -1.5 teaspoons red pepper flakes -1 tablespoon black pepper -1 tablespoon himalayan pink salt

Lemon Herbed Farro

  • 1/2 cup of farro
  • 2 tablespoons EVOO
  • Juice from 1 lemon
  • 2 tablespoons parsley (dried or fresh)
  • 2 cups of spinach
  • salt and pepper to taste

Roasted Veggies (Feel free to use whatever vegetables you like most or have on hand!)

  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium vine ripe tomato
  • 2 tablespoons EVOO
  • 1 tablespoon oregano
  • salt and pepper to taste


  • Coat shrimp with cajun seasoning & 1 TBS of EVOO, mix it all up and let marinate for at least 30 minutes.
  • Bring farro and 1 cup of water to a boil, cover and let simmer for 25-30 mins or until water has dissolved and farro is tender
  • Meanwhile, in a medium sized bowl whisk together juice from lemon, parsley, EVOO, salt and pepper and set aside
  • Preheat oven to 400 degrees fahrenheit, cut vegetables and toss with EVOO, oregano, salt and pepper. Bake for about 10-12 minutes.
  • Preheat grill to medium heat and lightly oil grill gate. Cook shrimp 2-3 minutes each side or until opaque
  • Once farro is cooked, add spinach and cover until wilted (about 1-2 minutes) then toss with lemon herb mixture and serve immediately with shrimp and veggies!
  • ENJOY!!!

Benefits of Shrimp

  • About 85 calories per 3oz serving with 90% of those calories coming from protein.
  • Over 20 vitamins and minerals including selenium, b12, iron, iodine and magnesium.
  • Shrimp is also a good source of omega-3 and omega-6 fatty acids.
  • Shrimp contains an antioxidant called astaxanthin (a component of algae that shrimp consume), which has been studied for its role in promoting brain and heart health.

Benefits of Farro

  • Rich in fiber and protein, 1 cup contains 12 grams of fiber and 28 grams of protein.
  • Full of antioxidants, polyphenols and vitamins such as magnesium, zinc, niacin, iron.
  • Low glycemic index, meaning that it’s digested more slowly, causing a slower rise in blood sugar and steady energy release throughout the day.

Benefits of Zucchini

  • High in water and contains significant amounts of fiber and electrolytes.
  • Rich in antioxidants and anti-inflammatory phytonutrients, which help rid the body of free radicals and excess inflammation.
  • High in vitamin C, beta-carotene, manganese, folate, riboflavin, niacin, zeaxanthin and lutein.
  • For those who don’t know, zeaxanthin and lutein are important in maintaining and improving eye health by fighting free radicals. This reduces the risk of developing age-related eye conditions like glaucoma, cataracts, and macular degeneration.

Benefits of Summer Squash

  • High in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus and potassium.
  • Similar to it’s friend the zucchini, summer squash also contains high concentrations of beta carotene and lutein.
  • Also rich in manganese which helps to boost bone strength and the body’s ability to process fats and carbohydrates.

Benefits of Tomatoes

  • Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.
  • They are also a great source of vitamin C, potassium, folate, vitamin K and fiber.

Benefits of Spinach

  • Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium.
  • It’s also chock full of antioxidants that may help fight aging and reduce the risk of cancer and diabetes.
  • Spinach also aids in the increased production of collagen, which helps to strengthen the capillaries for a smoother even skin tone, reducing the appearance of wrinkles and fine lines (YASSSSS!!). The vitamin A in spinach can also help your skin retain moisture to fight against dryness, psoriasis and even acne.
  • Spinach also contains high amounts of nitrates, which have been shown to help moderate blood pressure levels and decrease the risk of heart disease

Hope you all enjoy making this healthy and delicious recipe!
Amanda xoxo