Often, you can save money by peeling your own shrimp. Look for "easy peel" on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.


Recipe Summary

10 mins
45 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.

  • Thread shrimp and vegetables onto eight 8-inch skewers.

  • Preheat an outdoor grill to medium heat and lightly oil the grate.

  • Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.

  • Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.

  • Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.

Cook's Notes:

If using wooden skewers, soak in water 30 minutes before using.

If desired, chill the shrimp mixture, covered, up to 1 hour before grilling.

If you don't have a grill, heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add drained marinated shrimp mixture; cook, stirring frequently, until shrimp are opaque and vegetables are browned and tender, 4 to 5 minutes.

Nutrition Facts

805 calories; protein 38.4g; carbohydrates 121g; fat 26.8g; cholesterol 172.6mg; sodium 525.2mg. Full Nutrition