Low FODMAP Feta-Olive Shrimp Kebabs

Total time50 min

Prep time20 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade and shrimp

1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
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
See all
3 tbsp olive oil
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 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp kosher salt
¼ tsp black pepper

For the olive-feta topping

¾ cup kalamata olives, pitted and halved
4 oz feta cheese, crumbled
2 tbsp fresh parsley, finely chopped
1 tbsp olive oil
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving

Instructions

1
In a large bowl, whisk together 3 tbsp olive oil, the minced garlic, lemon zest, 2 tbsp lemon juice, dried oregano, red pepper flakes, kosher salt, and black pepper until combined. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 20 minutes — no longer, as the lemon juice will begin to firm the shrimp.
2
While the shrimp marinates, combine the Kalamata olives, crumbled feta, parsley, 1 tbsp olive oil, and 1 tbsp lemon juice in a small bowl. Stir gently and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!