Sriracha Shrimp Peanut Bowl
Power up with a garlic lime shrimp bowl mixed with spicy peanut sauce – a quick and easy dish for every occasion.
Ingredients
- 1 tablespoon & 1 teaspoon water
- 2 tablespoons creamy peanut butter
- ½ teaspoon Sriracha sauce
- ½ cup cooked farro, cooked in unsweetened coconut milk (or other grain, such as quinoa or brown rice)
- 2 cups spinach
- 1 1/2 cups assorted peppers
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 12 frozen shrimp, thawed and peeled
- 1 lime
- salt & pepper to taste
Nutrients Per Serving
| Calories: | 580 |
|---|---|
| Calories from Fat: | 290 |
| Fat: | 32 g |
| Carbohydrates: | 46 g |
| Cholesterol: | 165 mg |
| Protein: | 33 g |
| Fiber: | 10 g |
| Sodium: | 320 mg |
Directions
- In a small bowl, mix water, peanut butter and Sriracha, and set sauce aside. Place farro in a medium-sized bowl. Heat skillet over medium-high heat and add 1 tsp oil. Cook peppers and onions for 3 to 5 minutes, or until softened. Transfer to the bowl with farro. Add spinach to skillet with 1 tsp oil and half of the garlic. Stir and cook until wilted, about 3 minutes. Transfer to the same bowl. Pour the rest (1 tsp) of the oil and garlic in the skillet, and add shrimp. Squeeze lime juice on top and cook, stirring often, for 4 to 6 minutes, or until shrimp is opaque. Transfer to the same bowl. Heat sauce for 15 seconds in microwave, and pour on top of farro, vegetables and shrimp. Season with salt and pepper.
Nutrients Per Serving
| Calories: | 580 |
|---|---|
| Calories from Fat: | 290 |
| Fat: | 32 g |
| Carbohydrates: | 46 g |
| Cholesterol: | 165 mg |
| Protein: | 33 g |
| Fiber: | 10 g |
| Sodium: | 320 mg |
