Description
Easy, gluten-free, and ready in 25 minutes, this Low FODMAP Shrimp & Green Beans is one of my favorite simple skillet suppers!
Ingredients
Scale
- 2 tablespoons garlic-infused olive oil
- ⅔ pound (300 grams) green beans, washed and trimmed
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoons soy sauce (or tamari for gluten-free)
- ½ teaspoon red pepper flakes, optional
- Kosher salt
- 4 cups cooked rice, for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Once hot, add green beans and stir-fry until tender-crisp, about 5-7 minutes. Remove from pan and set aside.
- Add shrimp to the now empty skillet and cook 2-3 minutes per side until almost done.
- Return green beans back to the skillet. Add the soy sauce and optional red pepper flakes. Stir and cook until the shrimp are done. Adjust flavor with salt.
- Serve warm with cooked rice.
Notes
Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. 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: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Asian-Inspired