Are you looking for a delicious, super easy, low-FODMAP seafood dish for two?
Congrats. You’ve found it.
My Knock-Your-Socks-Off Shrimp and Rice recipe is so tasty! And you’ll never believe that it takes less than 15 minutes to make. To be honest, I was a little nervous about cooking my own seafood…I just always imagined it was a lot of work. I sure was surprised when this became one of the easiest meals on my menu rotation! It tastes great and fills you up on its own, but you can always add a side salad as an appetizer if you’re looking for a bigger meal. Just grab some baby spinach and your favorite low-FODMAP dressing and toppings to toss together, and VOILA! Multiple courses.
Even if you aren’t on a restricted diet, I guarantee you’ll love this recipe…so give it a try sometime this week, and just double the recipe accordingly if you’re feeding more than two! You’ll thank me later.
Utensils/appliances you’ll need for this meal:
- One medium nonstick skillet
- One small mixing bowl
- Paper towels
- A spatula
- A cooktop and a microwave!
Brown Rice
This meal only takes a few minutes to make, so toss your brown rice in the microwave before cooking the shrimp.
Ingredients you’ll need:
- One cup of gluten-free brown rice (We use the Minute brand.)
- One cup of water
Directions:
- Put your brown rice and water in the small mixing bowl, cover the bowl with a paper towel, and cook in the microwave for 7 minutes. Let stand for two-three minutes and then sift with a fork.
Knock-Your-Socks-Off Shrimp
Ingredients you’ll need:
- One pound of deveined and peeled, tail-off large shrimp
- 1 tablespoon of unsalted butter
- A pinch of salt
- A pinch of ground black pepper
- Juice of 1/4 of a lemon
- Sprinkle of parsley
Directions:
- Rinse the shrimp and pat them dry with a paper towel. Season with salt and pepper.
- Melt the butter in the medium skillet over medium-high heat. Once the butter is melted, add the shrimp to the pan. Try to keep them in a single layer for even cooking.
- Let the shrimp cook for 3 minutes on one side, and then turn them over to cook 3-4 minutes on the other side.
Once the shrimp and rice are both ready, spread a bed of rice topped with shrimp on each plate. Then drizzle each plate with lemon juice and sprinkle with parsley.
That’s it! Seriously! It couldn’t get much easier, and man-oh-man, is this a yummy dish.
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