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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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined, tails removed
- 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 noteThe 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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