Ree Drummond’s Shrimp and Veggie Grain Bowl | The Pioneer Woman

Ree Drummond’s Shrimp and Veggie Grain Bowl: An Easy Dish with a Twist

Imagine a dish that beautifully blends the heartiness of a warm meal with the freshness of a salad. That’s exactly what you get with Ree Drummond’s Shrimp and Veggie Grain Bowl. This delightful recipe is perfect for anyone looking to prepare a nourishing and vibrant meal, packed with flavors that dance on your palate.

The Perfect Balance of Ingredients

This grain bowl features colossal shrimp cooked to perfection, but you can easily switch things up by using salmon, other fish, or grilled chicken to suit your taste. The combination of fresh veggies, a zesty dressing, and creamy feta adds layers of flavor and texture, making each bite an experience to savor.

Ingredients

Serves: 4

• 1 cup farro
• 1 ½ pounds colossal shrimp (12/15)
• ¾ cup plus 1 tablespoon olive oil
• 3 lemons
• 3 tablespoons minced shallots
• 1 English cucumber, chopped
• 3 Roma tomatoes, chopped
• ⅓ cup pitted Kalamata olives, chopped
• 6 ounces feta cheese, crumbled
• Chopped fresh dill, for garnish
• Kosher salt and freshly ground black pepper

Cooking Instructions

1. Preheat the Oven:
   Start by preheating your oven to 425°F (220°C).

2. Cook the Farro:
   In a medium saucepan, bring 4 cups of generously salted water to a boil. Add in the farro and return to a boil. Lower the heat and let it simmer until tender, which should take about 20 to 22 minutes.

3. Prepare the Shrimp:
   On a sheet pan, toss the shrimp with 1 tablespoon of olive oil, then season with salt and pepper. Bake them in the oven for about 10 minutes, or until they’re cooked through. Once done, squeeze the juice from one lemon over the shrimp and set aside.

4. Make the Dressing:
   Zest and juice the remaining two lemons into a mason jar. Add the minced shallots and the remaining ¾ cup of olive oil. Season with salt and pepper, then secure the lid and shake the jar until the dressing emulsifies, which should take around 15 to 20 seconds.

5. Combine the Vegetables:
   In a mixing bowl, combine the chopped cucumber, tomatoes, and olives. Pour about a third of the dressing over the mixture, setting the rest aside for later use (it can be refrigerated for 3 to 4 days).

6. Assemble the Bowls:
   Drain the farro and distribute it evenly among serving bowls. Next, layer the cucumber, tomato, and olive mixture on top of the farro. Crown each bowl with the shrimp, and finish off with crumbled feta and a sprinkle of fresh dill for a burst of color and flavor.

Enjoy Your Exquisite Creation

This Shrimp and Veggie Grain Bowl is not just a feast for the senses; it’s a celebration of wholesome ingredients and vibrant flavors. Whether you’re preparing it for a family dinner or a gathering with friends, this dish is sure to impress. So grab your apron, unleash your inner chef, and indulge in the delightful goodness of Ree Drummond’s kitchen!

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Video “Ree Drummond's Shrimp and Veggie Grain Bowl | The Pioneer Woman | Food Network” was uploaded on 05/06/2025 to Youtube Channel Food Network