Craving some Asian flavours? This Shrimp Stir-Fry with Ginger and Veggies is a quick and delicious dinner option. The shrimp is succulent, and the ginger adds a lovely warmth. The veggies make it colourful and nutritious.
Heat the olive oil in a large skillet over medium heat.
Add the shrimp and cook until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the bell pepper, carrot, and courgette. Cook until the veggies are tender.
Return the shrimp to the skillet and stir in the ginger. Season with salt and pepper.
Cook for a few more minutes, until everything is well combined and heated through.
Serve immediately.
Ingredient Notes:
Bell Peppers - They are low FODMAP in small to moderate amounts. The recommended serving size is typically up to 75g (about 1/2 cup) of diced bell pepper.
Ingredients
Directions
Heat the olive oil in a large skillet over medium heat.
Add the shrimp and cook until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the bell pepper, carrot, and courgette. Cook until the veggies are tender.
Return the shrimp to the skillet and stir in the ginger. Season with salt and pepper.
Cook for a few more minutes, until everything is well combined and heated through.
Serve immediately.