Hello there, IBSTakesGuts fans! Long time, no see – right?
2020 was a tough year for many, and we were no exception to that. My husband and I decided to take a few months off from blogging so we could rest and relax, and it was a wonderful decision! Now that we’ve recharged for a bit, we’re ready to hit you with some new, easy low-FODMAP recipes – beginning with this one!
Our shrimp and rice burrito recipe was inspired by one of our favorite vacation treats from cruises past: the burrito bar! This yummy treat hits the spot when you are dreaming of the ocean and sunshine.
This recipe makes three-four large burritos (easily enough for two people), so plan accordingly for your own needs. Also, be aware that several of the ingredients (avocado, lettuce, and salsa) have daily FODMAP limits – you should be fine with the portions listed below, but check before making adjustments.
Utensils/appliances you’ll need:
- A paring knife and cutting board
- Two small mixing bowls
- Two medium-large skillets
- Measuring cups
- Measuring spoons
The Recipe
Ingredients you’ll need:
- One cup of gluten-free brown rice (We use the Minute brand.)
- One cup of water
- 1 package of peeled and deveined shrimp, uncooked
- 1 tablespoon Fody Food Co. Low-FODMAP Taco Seasoning
- 2 tablespoons garlic oil
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded iceberg lettuce
- 1/2 cup Fody Food Co. Low-FODMAP Mild Salsa
- 1/8 of an avocado, cubed
- 3-4 large gluten-free tortillas
Directions:
- Before cooking anything, prep your avocado by cubing 1/8 of it; set it aside.
- Put your brown rice and water in a 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.
- While your rice is cooking, rinse your uncooked shrimp and toss with Fody taco seasoning in your second small mixing bowl.
- Heat the garlic oil over medium heat in your skillet. Once shimmering, add the seasoned shrimp. Cook the shrimp for 2-3 minutes on each side (until pink and opaque).
- While your shrimp is cooking, place your dry skillet on another burner over medium heat. Toss in your tortillas for about 30 seconds on each side to warm, and then place each tortilla on a plate.
- After the shrimp is finished cooking, reduce to low heat and quickly toss in your remaining ingredients.
- Dish the mixture onto each tortilla. Fold the ends of your tortillas toward the center and then tightly roll into a burrito.
Your burritos are ready to serve immediately. Enjoy!
IBS Takes Guts 