Low FODMAP Classic Shrimp Stir-Fry

Total time27 min

Prep time15 min

Cook time12 min

This quick-cooking stir-fry starts with plump shrimp seared hot and fast until just pink and curled, then set aside while crisp-tender broccoli, red bell pepper, and zucchini pick up a little char in the same pan. Fresh ginger adds warmth and brightness as everything comes together, and a glossy sauce built from soy sauce, oyster sauce, rice vinegar, sesame oil, and a touch of sugar and cornstarch clings to every piece as it thickens. A pinch of red pepper flakes brings gentle heat if you want it, and a scatter of sesame seeds finishes the dish with a nutty crunch. Served over steamed rice or noodles, it's the kind of weeknight dinner that comes together in one pan in under 20 minutes. It's also a great pick for a Low FODMAP dinner rotation, since the shrimp and vegetables carry all the flavor without relying on anything heavy or hard to digest.

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Ingredients

4 servings

For the stir-fry

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
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3 tbsp vegetable oil, divided
1 red bell pepper, cut into 1-inch pieces
Ingredient note
A serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
1 cup broccoli florets, cut into bite-sized pieces
Ingredient note
A serving of up to about 3/4 cup of broccoli florets is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid broccoli florets, please tap it and change its rating to Red.
1 medium zucchini, halved lengthwise and sliced into half-moons
Ingredient note
A serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, grated

For the sauce

3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 tsp cornstarch
¼ tsp red pepper flakes (optional)

For serving

2 scallions, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, cornstarch, and red pepper flakes, if using, until the cornstarch is fully dissolved. Set aside.
2
Pat the shrimp dry with paper towels and season lightly with salt and pepper.

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