3 tbsp olive oil

1 red chili, seeds removed and finely chopped

1 unwaxed lemon, zest and juice only

small bunch parsley, leaves only, finely chopped

2 tbsp finely chopped marjoram leaves

350g/12oz prepared squid (defrosted if frozen), sliced into rings

20 raw peeled large shrimp (defrosted if frozen)

1 tsp sea salt flakes or ½ tsp fine salt


Warm the oil in a wok or similarly wide, then add the chopped chili (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil.

Add about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared squid and shrimp.

Stir-fry in the pan for 2-3 minutes, or until the seafood is just cooked through.

Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so.

Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Shrimp & Squid with chili and marjoram
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Recipes