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


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
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How to make garlic  infused oil - click here
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