This recipe is adapted from allrecipes.com. It’s a very easy and delicious meal. I like to serve it with salads. I redesigned this recipe for a low-FODMAP diet and fructose malabsorption. Whole cloves of garlic are cooked in the oil just to flavor it, then removed. This gives you the flavor of garlic, but not all of the fructans.
Lemon Shrimp over Rice
Low-FODMAP, Gluten-Free
Servings 4
Ingredients
- 1 cup white rice
- 2 cups water
- 1 tablespoon FODY Garlic Infused Oil
- 1 tablespoon unsalted butter
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fresh ground black pepper
- 1 pound medium shrimp - peeled and deveined
- 1/4 cup chopped fresh flat-leaf parsley (or 1 Tbsp. dried)
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Combine the rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 15 minutes.
- Meanwhile, heat the garlic oil in a skillet over medium heat; add the butter and melt. Pour in the wine and lemon juice and season with zest, salt, oregano and pepper; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes.
- Combine the cornstarch and water and add to the shrimp mixture and stir until it thickens, about 1 minute more. Serve hot over the rice.
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This was yummy! So thankful for fructose-free/low recipes, keep them coming!
Glad you liked it!
This was so tasty. I doubled the recipe because I had several pounds of colossal shrimp. Additionally, I did not have rice so I served it over wide egg noodles and topped with a bit of fresh, grated Parmesan.
Outstanding recipe that I will make again and again!
So easy and yummy! I didn’t have garlic infused oil so just used regular but it was still packed with flavor.
Awesome!