Low FODMAP Shrimp Recipe with Green Peppers and Feta

A Low FODMAP shrimp recipe makes for a great weeknight meal. Even if they are frozen, you can get dinner on the table in less than 30 minutes. We like IQF (individually quick frozen) shrimp because they defrost so quickly. Simply let cool running water flow over them and they will defrost in minutes. For best results in any Low FODMAP shrimp recipe, make sure to buy shrimp that are not treated with any additives or preservatives. It is easier and easier to find them and their flavor and texture will be superior. PS: the number count that you will see alongside shrimp in recipes and at the fish counter is telling you how many shrimp there are per pound.

This one-dish Low FODMAP shrimp meal combines sautéing scallions and green bell peppers with fresh basil, takes advantage of canned, diced tomatoes and the aforementioned frozen shrimp. Make some rice to serve alongside, if you like, or even hunks of Low FODMAP bread to sop up the sauce is a great way to go. As for the feta, we like sheep’s milk feta, but you can use whatever kind you like.

Heat a large skillet over medium heat and add oil of choice. Add scallion greens, leek greens and diced bell pepper and sauté for a few minutes until softened. Turn heat up, add white wine and tomatoes and lemon juice. Bring to a vigorous simmer, cover, adjust heat down and gently simmer for 5 minutes. Taste and adjust seasoning with salt and pepper (remember that the shrimp and feta will be adding saltiness). Uncover, add shrimp and cook, stirring often, just until shrimp turn pink. Stir in basil and parsley, scoop out onto plates and scatter feta over each serving, dividing equally. Serve the Low FODMAP shrimp dish immediately. A nice steamed green vegetable, such as green beans, are nice alongside.