Low FODMAP Shrimp Stir-Fry with Ginger & Scallion
This vibrant stir-fry delivers bold, restaurant-worthy flavor in under 30 minutes, with juicy shrimp, crisp-tender carrots, red bell pepper, and baby bok choy all lacquered in a glossy tamari-ginger sauce. The whole thing comes together fast over high heat, so the vegetables stay bright and the shrimp stay perfectly plump — no rubbery, overcooked seafood here. One of the trickiest parts of keeping a stir-fry gut-friendly is the garlic situation, and this recipe solves it cleanly by using garlic-infused oil, which delivers that deep savory backbone without the fructans that cause trouble. Only the green tops of the scallions go in, which are considered unlimited and add a fresh, mild onion note that ties everything together. The maple syrup in the sauce is used in a small enough quantity that it stays well within safe limits per serving, so you get that subtle sweet-savory balance without any second-guessing. Serve it over cooked white rice or rice noodles for a complete, satisfying meal that feeds four and genuinely tastes like a treat rather than a compromise.
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
For the stir-fry
- 1 ½ lb large shrimp, peeled and deveined
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp garlic-infused oil, divided
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups baby bok choy, halved lengthwise
Ingredient noteA serving of up to about 1 cup of bok choy is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid bok choy, please tap it and change its rating to Red.
- 6 scallions, green tops only, cut into 1-inch pieces
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- 1 tsp sesame seeds (optional)
- cooked white rice or rice noodles, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
- 2
Pat the shrimp dry with paper towels and season with the salt and black pepper.
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