Ready for a quick and tasty lunch? This Shrimp Stir-Fry is just the ticket. It's full of colourful veggies and succulent shrimp, all coated in a tangy, low-FODMAP stir-fry sauce. Served over fluffy basmati rice, it's a flavourful meal that's easy on the tummy. Enjoy!
Season the shrimp with salt and pepper.
Heat the garlic-infused olive oil in a wok or large skillet over medium heat.
Add the bell pepper and carrot and stir-fry until just tender.
Add the shrimp and stir-fry until they turn pink.
Stir in the green onions and low-FODMAP stir-fry sauce. Cook for another minute.
Serve the stir-fry over cooked basmati rice.
Ingredient Notes:
Garlic-infused oil - Garlic contains fructans, a type of FODMAP, however, when garlic is infused in oil, the FODMAP content is significantly reduced. If you know you’re especially sensitive to garlic, it’s probably best give it a miss though and use normal olive oil! The recipe won’t miss it and your stomach will thank you.
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
Season the shrimp with salt and pepper.
Heat the garlic-infused olive oil in a wok or large skillet over medium heat.
Add the bell pepper and carrot and stir-fry until just tender.
Add the shrimp and stir-fry until they turn pink.
Stir in the green onions and low-FODMAP stir-fry sauce. Cook for another minute.
Serve the stir-fry over cooked basmati rice.