Low FODMAP Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, buttery, and ready in under 20 minutes, this pan-seared shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. A glossy sauce built from white wine, fresh lemon juice, lemon zest, and a swirl of butter coats every plump shrimp in something genuinely crave-worthy. The trick that makes this work for sensitive digestion is the garlic-infused olive oil — you get all that deep, savory flavor without any of the fructans that come from actual garlic cloves. Scallion greens stand in for the bulb, adding a mild onion note that's both safe and delicious. Shrimp cook fast and stay tender when you pull them from the pan the moment they turn opaque, so the timing here is forgiving as long as you don't walk away. A handful of chopped parsley and a squeeze of extra lemon at the table keeps everything tasting fresh and vibrant. This recipe serves 4, making it an easy choice for a family dinner or a casual gathering where you want something that looks like you tried harder than you did.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp garlic-infused olive oil, divided
½ cup dry white wine
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tbsp unsalted butter
4 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 tbsp fresh flat-leaf parsley, chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
2
Heat 2 tablespoons of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and curled at the edges. Flip with tongs and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer the shrimp to a plate.

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