Low FODMAP Lemon Garlic Shrimp
Bright, buttery, and ready in minutes, this skillet shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The sauce builds quickly — white wine reduces in the pan, then lemon juice, zest, and a knob of butter come together into something glossy and restaurant-worthy. Serves 4, so it's just as good for a casual dinner party as it is for a Tuesday night at home. Managing a low-FODMAP diet doesn't mean giving up bold, garlicky flavor — it just means being smart about how you get there. Garlic-infused olive oil delivers all that savory depth without the fructans that make regular garlic a problem, and only the dark green tops of the scallions are used here, keeping the allium hit safe and satisfying. These aren't workarounds that compromise the dish; they're just the right ingredients used the right way. Patting the shrimp dry before they hit the pan is the small step that makes a big difference, giving you that golden sear rather than a steam. Everything moves fast once the heat is on, so have your ingredients prepped and ready — this one rewards a little mise en place. Finish with fresh parsley and those scallion greens, and serve straight from the skillet with extra lemon wedges for squeezing.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp garlic-infused olive oil
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, roughly chopped
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season evenly with the salt and black pepper.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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