IBS Sano - Low FODMAP Recipes - Logo Background Low FODMAP Recipe - Bay scented shrimp with basil mayonnaise -  Gluten free recipe


2 x 20g packs fresh basil leaves

6 tbsp olive oil

250ml jar mayonnaise

juice of 1 lime

32 large fresh raw shrimp, heads and shells removed

24 small fresh bay leaves

6 tbsp olive oil


If using wooden or bamboo skewers, soak eight in cold water for about half an hour.

For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water.

(This helps it blend into a smooth paste.)

Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste.

Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.

Thread 4 shrimp and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well.

Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender.

Spoon the basil mayo into the squeezed out lime halves and serve warm.

Recipe adapted from: Good Food

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