Low FODMAP Classic Shrimp Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp vegetable oil, divided
- 1 red bell pepper, cut into 1-inch pieces
Ingredient noteA 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 noteA 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 noteA 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 tipSwap 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)
Can be omittedscallions
- 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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