Ingredients


1 tbsp garlic infused oil

12 large raw shrimp

½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)

1 tsp cumin seeds, toased and ground

couple of oregano

 sprigs, leaves finely chopped, or 1⁄2 tsp dried

juice and zest of 1 large lemon

2 tbsp olive oil

You will also need:

12 mini wooden skewers





Method


Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the shrimp, leaving the tails intact, and devein.

To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the shrimp and pat dry with kitchen paper.

In a medium-sized bowl, mix together the paprika, garlic infused oil, cumin, oregano, lemon zest and 1 tbsp olive oil.

Add the shrimp and leave to marinate for 15 mins at room temperature. Then skewer a shrimp onto each stick.

Heat the remaining oil in a roomy frying pan and fry the shrimp for 3-4 mins, turning halfway through until just cooked.

You may need to do this in batches. Season, squeeze over some lemon juice and serve.


Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Smoked paprika shrimp skewers
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search
 Low FODMAP Recipe - Tuna arrabbiata pasta gratin