Description
Easy, gluten-free, and ready in 25 minutes, this Low FODMAP Shrimp & Green Beans is one of my favorite simple skillet suppers!
Scale
Ingredients
- 2 Tbsp. garlic-infused olive oil
- 3/4 lb. green beans, washed and trimmed
- 1 lb. uncooked shrimp, peeled and deveined
- 2 Tbsp. soy sauce (or tamari for gluten-free)
- ½ tsp. red pepper flakes
- Sea salt, to taste
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.
- To now empty pan, add shrimp and cook 2-3 minutes per side, until almost done. Add green beans, tamari, and red pepper flakes. Stir and cook until shrimp are done. Season with salt, to taste. Serve.
Notes
Green Beans: A low FODMAP serving is 12 beans, 86 grams, or approximately 1/5 of a pound. A moderate FODMAP serving is 17 beans, 125 grams or a little more than 1/4 of a pound.
Whole30: Coconut aminos may be substituted for soy sauce or tamari to make this recipe Whole30-compliant. However, to date, coconut aminos have not been tested for FODMAP content and therefore may not be tolerated by all individuals.
- Category: Main Dish
- Method: Stove
- Cuisine: Asian