Monday, June 12, 2017

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 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

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Grilled Paprika Shrimp
Low-FODMAP, Gluten-Free, Dairy-Free
serves 4


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 teaspoon FODY Food Co. Garlic-Infused Oil
2 teaspoons olive oil
1 lemon, cut into wedges

  1. 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 and the olive oil. Add the paprika mixture and toss to coat the shrimp. Refrigerate for one to four hours.
  2. 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.
  3. Remove shrimp from skewers and squeeze fresh lemon juice over top. Serve with remaining lemon wedges.
*Adapted from 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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