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Wilted Watercress Shrimp and Farro


This simple one-skillet dish with a zesty vinaigrette is a complete meal, packed with flavor and nutrition, that will impress and satisfy even the hungriest diners.

Servings: 4

Yield: 4 cups

For the farro:

  • 1/4 cup slivered almonds
  • 1 tablespoon olive oil
  • 1 pound (16/20 count) shrimp, peeled and deveined
  • 4 ounces watercress bunches, stems trimmed
  • 2 cups cooked farro


For the vinaigrette: 

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced shallots
  • 1 tablespoon lemon zest
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt


  1. In a skillet, over medium heat, toast almonds (about 3-5 minutes); reserve.
  2. In same skillet, heat 1 tablespoon oil and cook shrimp until cooked through. Stir in watercress and cook until just wilted, about 30 seconds; remove from heat.
  3. In a serving dish, whisk olive oil, lemon juice, shallots, lemon zest, thyme and salt until blended.
  4. Stir in cooked farro, shrimp and watercress. Top with toasted almonds

Nutritional Info

Nutrition Information Per Serving: Calories 340; Total Fat 18 g (Sat 2.5 g, Trans 0 g, Poly 3 g, Mono 12 g); Cholesterol 140 mg; Sodium 950 mg; Potassium 370 mg; Total Carbohydrate 27 g; Dietary Fiber 4 g; Total Sugars 1 g; Protein 19 g

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