Low FODMAP : Flash-fried shrimp with chilli, lemon & parsley


2 tbsp extra-virgin olive oil

300g large raw shrimps, butterflied

1 tbsp garlic infused oil

1 tsp chilli flakes

zest and juice 1 lemon

2 tbsp flat-leaf parsley, chopped


Heat the olive oil in a large frying pan. Season the shrimp and set aside.

Increase heat to high and add the prawns and chilli. Stir quickly and keep turning shrimp in the pan.

After 1 min, pour in the lemon juice and garlic infused oil.

Toss until shrimp are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty gluten free bread.

Recipe from Good Food magazine

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