Low FODMAP Peanut-Lime Shrimp Lettuce Cups with Olive Tapenade

Total time30 min

Prep time20 min

Cook time10 min

Low FODMAP Peanut-Lime Shrimp Lettuce Cups with Olive Tapenade

These lettuce cups are a serious weeknight flex — juicy seared shrimp tossed in a creamy peanut-lime sauce, piled into crisp butter lettuce leaves, and finished with a briny olive tapenade that makes the whole thing feel restaurant-worthy. The sauce comes together with a quick whisk of natural peanut butter, fresh lime juice, tamari, maple syrup, toasted sesame oil, and grated ginger, so the flavor payoff is enormous for very little effort. Garlic-infused oil does the heavy lifting in both the shrimp and the tapenade, delivering that savory depth without any of the fructan load that comes with whole garlic or onion — a smart swap that keeps every component on the safe side. The olive tapenade is a genuinely inspired touch: chopped Kalamata and green olives with capers, parsley, and a squeeze of lemon add a salty, herby contrast that cuts right through the richness of the peanut sauce. Scallion greens scattered on top bring a mild onion note that's well within safe thresholds, and the whole assembly lands on the table in well under 30 minutes for four people. Whether you're navigating a sensitive gut or just want a light, flavor-packed dinner, this one delivers without compromise.

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined, tails removed
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
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1 tbsp garlic-infused oil
¼ tsp fine salt
¼ tsp black pepper

For the peanut-lime sauce

3 tbsp smooth peanut butter (natural, no added sugar)
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp tamari
1 tbsp maple syrup
1 tsp toasted sesame oil
½ tsp fresh ginger, finely grated
¼ tsp red pepper flakes

For the olive tapenade

½ cup pitted kalamata olives, roughly chopped
¼ cup pitted green olives, roughly chopped
1 tbsp capers, drained and roughly chopped
1 tbsp garlic-infused oil
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

1 head butter lettuce, leaves separated and washed
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.
1 tbsp toasted sesame seeds (optional)
lime wedges, for serving (optional)

Instructions

1
Make the olive tapenade: combine the Kalamata olives, green olives, capers, garlic-infused oil, lemon juice, and parsley in a small mixing bowl and stir until evenly mixed. Set aside at room temperature while you prepare the shrimp.
2
Whisk together the peanut butter, lime juice, tamari, maple syrup, toasted sesame oil, grated ginger, and red pepper flakes in a medium mixing bowl until smooth and cohesive. Set aside.

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