Fody’s Low-FODMAP Shrimp Skewers with Citrus Herb Rice

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 20 minutes

Cooking Time: 20 minutes

Makes 5 servings

Description of Fody’s Low-FODMAP Shrimp Skewers with Citrus Herb Rice

Craving a gut-friendly seafood recipe? These low-FODMAP Shrimp Skewers with Citrus Herb Rice are full of fresh and vibrant ingredients, with a tangy and savory orange glaze. They’re full of gut-friendly protein that will keep you feeling full and satisfied, without any uncomfortable bloating. The rice gets its fragrance and sweetness from  orange and lime juice, with herbs like mint and parsley for flavour and freshness. The combination is super satisfying and bright!

Ingredients for Fody’s Low-FODMAP Shrimp Skewers with Citrus Herb Rice

  • 1 ¼ cups uncooked jasmine rice
  • 2 ½ cups water
  • 1 tsp kosher salt, divided
  • 3 tbsp Fody’s Garlic Infused Olive Oil, divided
  • 2 tbsp orange juice
  • Juice of 1 lime
  • 2 tbsp finely chopped cilantro
  • 1 tbsp finely chopped fresh mint
  • 1 pound shrimp, peeled and deveined
  • ¼ tsp black pepper
  • 1 tsp paprika
  • 1 green bell pepper, diced into 1 inch chunks
  • 1 orange or red bell pepper, diced into 1 inch chunks

Tangy Orange Glaze

                Directions for Fody’s Low-FODMAP Shrimp Skewers with Citrus Herb Rice

                1. To start your citrus herb rice, add the jasmine rice, water, and ½ teaspoon of the salt to a medium saucepan. Cover with the lid and bring to a boil, then reduce heat to a gentle simmer for 9-10 minutes, or until all water has evaporated. Turn off the heat and let the rice steam in the saucepan for 5 minutes. Remove the lid and add 1 tablespoon of Fody’s low-FODMAP garlic-infused olive oil, orange juice, lime juice, cilantro and mint, and stir gently to incorporate. 

                2. To make your glaze, add all the Tangy Orange Glaze ingredients to a small saucepan. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. 
                3. In a mixing bowl, add shrimp, 1 tablespoon garlic oil, remaining ½ teaspoon salt, black pepper, and paprika. Toss to coat. Arrange shrimp and bell pepper on skewers. Heat a grill pan on medium heat and add remaining 1 tablespoon of Fody’s garlic-infused extra virgin olive oil. Arrange the skewers across the pan, and cook for 3-4 minutes. Brush with glaze on both sides of shrimp/veggies and put uncooked side down on grill pan for another 2-3 minutes, until the shrimp is cooked through. 
                4. Serve your low-FODMAP shrimp skewers over top of the rice, alongside the remaining sauce for dipping.

                        About the Chef

                        low-fodmap-food-blogger-dede-wilson

                        Janet Gronnow

                        Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

                        Unsweetened Ketchup
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                        Garlic-Infused Olive Oil
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                        $18.99
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