Low FODMAP Fennel & Olive Shrimp Skewers
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 small fennel bulb, cored and cut into 1-inch pieces, fronds reserved
Ingredient noteA serving of up to about 1/4 of a fennel bulb is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
- ½ cup pitted green olives, drained
- 3 tbsp olive oil
- 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 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano leaves, roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, thyme, oregano, turmeric, ginger, and salt until combined. Add the shrimp and fennel pieces and toss to coat evenly. Cover and refrigerate for 30 minutes.
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