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Shrimp and Farro Bowls with Creamy Coconut Sauce
YUMMLY13Ingredients
30Minutes
530Calories
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Description
In less time than it takes to get take-out, this fresh, beautiful, and lightly spicy one-bowl meal can be on the table. To get you to the finish line fast, be sure to buy quick-cooking farro, rather than traditional farro, which needs an extra 20 minutes to cook. (Though you can substitute regular farro if that’s what’s available.) The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 8.8 oz. farro (quick-cooking, 1 pkg.)
- 1 small onion
- 1 piece fresh ginger (about 2 inches)
- 4 cloves garlic
- 8 oz. sugar snap peas
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. crushed red pepper flakes (or use 1/2 tsp. if you want more heat)
- 1 can coconut milk (13.5 oz. per can)
- 1 tsp. sugar
- 1 can diced tomatoes (14.5 oz. per can)
- 1 lb. large peeled and deveined raw shrimp (thawed if frozen)
- 1 lime
- 1 oz. fresh basil
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Directions
- Cook farro in a medium saucepan according to package directions, then drain and keep warm.
- Meanwhile, halve onion and cut crosswise into thin slices. Peel ginger with the edge of a spoon, then mince. Peel and mince garlic. Trim stems from sugar-snap peas. Set peas aside.
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, ginger, and red pepper flakes. Cook, stirring occasionally, until onion is tender, about 5 minutes.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium830mg24% |
| Protein12g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber13g52% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C90% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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