Garlic Shrimp with Lemon Freekeh

• 200 g raw peeled and deveined shrimp — Raw peeled and deveined shrimp
• 60 g dry cracked freekeh — Dry cracked freekeh
• 50 g — Raw baby spinach
• 80 g, halved — Raw cherry tomatoes
• 5 g, finely grated — Raw garlic
• 15 g (1 tbsp) — Fresh lemon juice
• 8 g (about 1 3/4 tsp) — Extra-virgin olive oil
• 1 g (about 1/2 tsp) — Ground sumac
• 6 g, chopped — Fresh spearmint leaves
• 0.6 g (about 1/4 tsp) — Fine salt

Method

1. 1Cook the freekehRinse freekeh and add it to a wide lidded skillet with 150 g water and 0.2 g salt.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Continue cooking the freekehBring to a boil, cover, and simmer for 13 minutes, then transfer to a bowl and keep covered.13 minLook for: Freekeh is chewy but tender, water is absorbed, and no hard white centers remain.Safety: Keep the lid closed during simmering and lift it away from your face.
3. 3Cook the garlic shrimpPat shrimp dry. Heat olive oil in the skillet over medium-high.Look for: The ingredients are fully prepared and ready for the next action.Safety: Wash hands after raw shrimp, avoid cross-contamination, and verify 145°F.
4. 4Add shrimpAdd shrimp, garlic, and remaining salt, and cook for 2 minutes per side.4 min · 145°FLook for: Shrimp are pink, opaque, C-shaped, and reach 145°F without tight curling.
5. 5Finish the lemon freekehAdd tomatoes for 60 seconds, wilt spinach for 60 seconds.1 minLook for: Everything is evenly positioned and ready for the next action.
6. 6Fold in freekehFold in freekeh, lemon juice, sumac, and mint for 60 seconds and serve.2 min · 165°FLook for: Spinach is wilted, tomatoes stay juicy, and glossy shrimp sit through evenly seasoned freekeh.Safety: Return the complete skillet to 165°F if the freekeh cooled below steaming.