Low FODMAP Parsley Lemon Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

4.9

(17)

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp fine sea salt
¼ tsp black pepper
3 tbsp extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
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.
¼ tsp red pepper flakes
⅓ cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 tbsp fresh flat-leaf parsley, finely chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp thoroughly dry with paper towels, then season evenly with the salt and black pepper.
2
Heat 2 tablespoons of the 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 1½ minutes, until the undersides are pink and opaque. Flip with tongs and cook for 30 to 60 seconds more, until the shrimp are opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate.

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