Ready in 10 minutes, this 4-ingredient Low FODMAP Maple Dijon Shrimp is a quick, sweet & savory twist on plain shrimp.
- 1 pound (454 g) uncooked shrimp, peeled and deveined
- ¼ cup (75 g) pure maple syrup
- 2 tablespoons (30 g) Dijon mustard
- 2 tablespoons (20 g) garlic-infused olive oil
Optional garnish: Snipped chives
- Line a plate with a couple of layers of paper towels. Place shrimp in a single layer on the lined plate. Top the shrimp with a couple more paper towels and gently press to remove excess moisture. Discard paper towels.
- In a small bowl, whisk together maple syrup and Dijon mustard.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add ½ the shrimp and cook for 1 minute and flip. Cook for another 30 seconds to 1 minute, or until the shrimp are bright reddish-pink and opaque. Transfer to a clean plate. Repeat this process with the remaining shrimp
- Once cooked, return all of the shrimp to the skillet. Add the sauce and stir. Continue to heat until the shrimp are fully cooked (if not already) and sauce is hot.
- Serve warm topped with optional snipped chives.
Low FODMAP Serving: One serving of this recipe contains low FODMAP amounts of ingredients. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: American
Keywords: Seafood, entree, 10 minute meal