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Recipes Low FODMAP and Gluten Free Recipe - Shrimp with tomatoes, chili and paprika
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1 tbsp mild olive oil

1 tbsp garlic infused oil

1 tsp smoked paprika

1 red pepper, deseeded and diced

1 long red chili, deseeded and finely chopped (or use ½ tsp dried chili flakes)

150g/5½oz tomatoes, halved

½ lemon, juice only

250g/9oz large shrimp, cooked, peeled and deveined

3 heaped tbsp roughly chopped flat leaf parsley

ground black pepper

160g/6oz green beans, steamed, to serve


Try adding some delicious olives.


Heat the oil in a small frying pan over a low heat. Add the pepper and chili and cook very gently for five minutes, stirring occasionally.

Add the, paprika, garlic infused oil, tomatoes and lemon juice and cook for two minutes or until beginning to soften.

Stir in the shrimp and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the shrimp are hot through.

Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.

Recipe adapted from: Good Food