Low-FODMAP Shrimp with Carrot and Zucchini
- Serves
- Total time
- 30 min
- Heat
- Stovetop
- Per serving
- 353 cal
Gluten-free Heart-healthy High-protein Liver-friendly Low-FODMAP
Contains: Shellfish
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 2 tbsp | garlic-infused olive oil | 27 g |
| 3 tbsp | green onion tops, sliced | 18 g |
| 1 tbsp | fresh ginger, grated | 6 g |
| 1 tbsp | lime juice | 15 g |
| 2 tbsp | fresh herbs (parsley, cilantro or basil), chopped | 8 g |
| 1 cup | long-grain rice, uncooked | 185 g |
| 1 lb | raw shrimp, peeled | 454 g |
| 1 cup | carrots, chopped | 128 g |
| 2 cups | zucchini, chopped | 248 g |
Steps
- Rice. Cook the rice.
- Cook. Cook the shrimp in the garlic-infused oil.
- Veg. Add the vegetables and ginger and cook until tender.
- Finish. Add the green onion tops, lime and herbs.
Garlic-infused oil and green onion tops bring allium flavour without the high-FODMAP parts.
Use only the green tops of green onions; the white parts are high-FODMAP.
Done when: Chicken 165°F (74°C); fish and pork 145°F (63°C).
Fixes
- Bland?
- More ginger and lime.
- Sticky pan?
- Add a splash of water.
Variations: Check Monash serving sizes for each vegetable.
Keeps: 3 days.
Estimated nutrition per serving
| Calories | 353 |
|---|---|
| Protein | 27 g |
| Carbohydrates | 43 g |
| Fiber | 2.3 g |
| Net carbs | 40.7 g |
| Added sugar | 0 g |
| Fat | 8 g |
| Saturated fat | 1.2 g |
| Sodium | 167 mg |
| Potassium | 651 mg |
| Phosphorus | 335 mg |
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Hannah S. 
Jordan K.