Low FODMAP Recipe - Lemony Shrimp Rice -  Gluten free recipe


1 tbsp olive oil

1 tsp garlic oil

1 red chili (deseeded if you don't like it too hot)

250g long grain rice

200g raw peeled shrimp, defrosted if frozen

50g lactose free butter

zest and juice 1 lemon, plus extra wedges to serve

1 tbsp chopped chives


Boil the kettle. Heat the oil in a shallow pan with a lid, add the chili, then fry over a high heat for 3 mins.

Add the and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.

Uncover, then stir – the rice should be almost tender.

Heat oil in a frying pan, when hot add the shrimp. When turning pink add the lemon zest, juice, chives and butter.

Cook for 1 min more until the shrimp are just pink and the rice tender.

Serve the rice in a bowl, and top with the shrimp and lemon butter.

Recipe adapted from: Good Food

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