1 tbsp olive oil

1½ tsp cumin seed

3 carrot, coarsely grated

200g quinoa  - ready to eat

400g raw shrimp

16 tomato

1 tbsp chili paste

2 tsp tahini paste

2 tbsp lactose free yogurt

1 tbsp garlic infused oil

juice ½ lemon, plus wedges, to serve

handful mint leaves, roughly chopped


Heat the olive oil in a pan with the cumin seeds and toast for a few mins until aromatic.

Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, mix with the ready to eat quinoa.

Meanwhile, heat the grill to high. Put the shrimp in another bowl, season, then stir in the chili paste.

Thread onto skewers (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray.

Grill for 2-3 mins each side, or until the shrimp are cooked though.

Mix the tahini, lactose free yogurt, garlic infused oil, lemon juice and seasoning to make a sauce.

Fork the mint though the quinoa, transfer to a platter and place the skewers on top.

Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.

Recipe adapted from: Good Food

Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes
Low FODMAP and Gluten Free Recipes -  Chili shrimp skewers