Garlic-Turmeric Shrimp & Farro Bowls
Balances protein and fiber while limiting fat, sodium, and added sugar
- Shellfish
- Milk
- Wheat
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this dish of garlic-and-turmeric-seasoned shrimp are seared until opaque and served over nutty farro with roasted broccoli and crisped kale. A golden yogurt drizzle—brightened with turmeric—ties the meal together with a cool, tangy finish. It’s a nourishing, well-balanced bowl that comes together in just 35 minutes. *Customized meals may not be GLP-1-friendly unless tagged.
Ingredients
4 ounce
Kale
10 ounce
Shrimp
(Contains: Shellfish)
½ teaspoon
Turmeric
6 tablespoon
Yogurt
(Contains: Milk)
¾ cup
Farro
(Contains: Wheat)
1 unit
Broccoli
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
-
In a medium pot (large pot for 4), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash more water.
-
While farro cooks, wash and dry produce.
-
Cut broccoli into bite-size pieces if necessary. Remove and discard any large stems from kale; chop leaves into bite-size pieces.
-
Toss broccoli on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread out across entire sheet).
-
Toss kale on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss kale on a second sheet; roast broccoli on top rack and kale on middle rack, swapping rack positions halfway through.)
-
Roast on top rack until broccoli is slightly charred and tender and kale is crisped, 15-20 minutes.
-
Once veggies have roasted 10 minutes, rinse shrimp* under cold water and pat very dry with paper towels. Place in a large bowl and toss with garlic powder, ¼ tsp turmeric (½ tsp for 4 servings), a drizzle of oil, salt, and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp; cook, stirring, until opaque and cooked through, 4-6 minutes.
-
Transfer shrimp to a plate to rest.
-
In a small bowl, combine yogurt and ½ tsp turmeric (1 tsp for 4 servings). (Be sure to measure the turmeric—we sent more!) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
-
Divide farro between shallow bowls. Top with shrimp, broccoli, and kale in separate sections. Drizzle with golden yogurt and serve.
