Low FODMAP Spicy Shrimp and Spinach Skillet

Total time27 min

Prep time12 min

Cook time15 min

4.9

(7)

Low FODMAP Spicy Shrimp and Spinach Skillet

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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
½ tsp black pepper
½ tsp smoked paprika
¼ tsp cayenne pepper
3 tbsp extra-virgin olive oil, divided
1 medium red bell pepper, thinly sliced
Ingredient note
A 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.
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.
4 cloves garlic, minced
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.
1 tsp fresh ginger, grated
¼ tsp red pepper flakes
3 tbsp coconut aminos
1 tbsp apple cider vinegar
¼ cup chicken broth
5 oz baby spinach
Ingredient note
A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 1/4 cups per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Pat the shrimp dry with paper towels and toss in a bowl with the salt, black pepper, smoked paprika, and cayenne until evenly coated.
2
Heat 2 tbsp 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 2 minutes, until the undersides are pink and lightly golden. Flip and cook 1 to 2 minutes more, until the shrimp are opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.

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