Low-FODMAP Grilled Paprika Shrimp

Low-FODMAP Grilled Paprika Shrimp

Low-FODMAP Grilled Paprika Shrimp / Delicious as it Looks

 

I really love shrimp, but I haven’t blogged about it that much. I have my husband to blame for that. In the past few years, he has discovered that he is intolerant of shellfish. It’s not a “real allergy,” but it definitely does not agree with him. So I hold off on cooking shrimp and tend to order it at restaurants for myself when we go out to eat instead.


Low-FODMAP Grilled Paprika Shrimp / Delicious as it Looks

 

Now that I am working from home (lucky me!), I decided to enjoy some shrimp for lunch. This recipe is adapted from Food.com: Grilled Shrimp…Mmmmmm. It is so flavorful and really easy to make. I will admit to being new to the grill. I’ve always let my husband man the grill while I work inside on the rest of the meal, but I am slowly learning how to grill myself. It helps that we have a gas grill, so all I have to do is turn it on, but I’m finding our grill is a little temperamental. So I’m still learning. I do have a grill pan that I use on the stove top, and that works great, but sometimes it just good to have that fire!

Low-FODMAP Grilled Paprika Shrimp / Delicious as it Looks

 

I served this shrimp with a brown rice pilaf and some green beans (find the green bean recipe here: Green Beans Almondine). I think it would also be good with a pasta salad (such as my Creamy Feta Pasta Salad). Happy grilling!

 

Low-FODMAP Grilled Paprika Shrimp / Delicious as it Looks

 

Low-FODMAP Grilled Paprika Shrimp
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Grilled Paprika Shrimp

Low-FODMAP, Gluten-Free, Dairy-Free
Course Main Course
Cuisine American
Keyword low-fodmap, paprika, shrimp
Prep Time 10 minutes
Cook Time 6 minutes
Marinating Time 1 hour
Total Time 16 minutes
Servings 4

Ingredients

  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch crushed red pepper flakes (optional or to taste)
  • 1 pound large or jumbo shrimp, peeled and deveined (tails left on if desired)
  • 1 tablespoon FODY Garlic-Infused Oil
  • 1 lemon, cut into wedges

Instructions

  • In a small bowl, combine the brown sugar, paprika, Italian herbs, salt, pepper and red pepper flakes. In a 1-gallon size resealable storage bag, toss the shrimp with the garlic-infused oil. Add the paprika mixture and toss to coat the shrimp. Refrigerate for one to four hours.
  • Thread shrimp onto skewers while heating grill to medium-high heat. Lightly oil the grill grates. Place skewers of shrimp on grill and grill 2 to 3 minutes per side.
  • Remove shrimp from skewers and squeeze fresh lemon juice over top. Serve with remaining lemon wedges.

*Adapted from Genius Kitchen: Grilled Shrimp…Mmmmmm 

 

Low-FODMAP Grilled Paprika Shrimp / Delicious as it Looks
Disclosure: I am an affiliate of FODY Foods, which means that if you click on any of the links and purchase the product, I receive an affiliate commission. However, please note that I only recommend products that I myself enjoy, am excited about, and that I feel provide value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Adverstising.”

 

 

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