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 |
