Low FODMAP Baked Shrimp Scampi features shrimp baked in butter, garlic infused oil, white wine, and herbs. Serve over gluten-free pasta for a delicious meal.
Happy Shrimp Scampi Day! Yes, there really is such a thing. My husband read it in the paper yesterday and I remembered that I hadn’t shared this recipe yet. The perfect day to do so! I love shrimp. Since I found “easy-peel” shrimp, I make it quite frequently. I was very excited to find a recipe from allrecipes.com for Shrimp Scampi Bake. I love baking anything. You just mix up some stuff and stick it in the oven. Dinner – done.
This recipe was just dying for a healthier and low-FODMAP makeover. Butter is low-FODMAP, but I wanted to make the recipe lighter and healthier, so I cut the butter in half and added some dry white wine. If you don’t want to use wine, you can substitute with low-FODMAP chicken broth (for something quick, dissolve 1/4 teaspoon Fody Chicken Soup Base in 1/4 cup boiling water). Fody Garlic-Infused Oil adds that garlic aroma and flavor that shrimp scampi is known for.
Serving Shrimp Scampi
I served this Low FODMAP Baked Shrimp Scampi over Barilla Gluten-Free Spaghetti (affiliate link: as an Amazon Associate, I earn from qualifying purchases), with a side salad and a bottle of Pinot Grigio. Sprinkle on some Parmesan cheese. The perfect dinner!
Time needed: 25 minutes
How to make Low FODMAP Baked Shrimp Scampi
- Place shrimp in pan.
Preheat oven to 450 degrees F. Place the raw, peeled and de-veined shrimp in an 8″ x 8″ baking pan.
- Make the sauce.
Melt the butter in a small saucepan over low heat. Add the wine, garlic oil, parsley, lemon juice, Dijon, herbs, salt and pepper.
- Pour sauce over shrimp.
- Bake for 12 to 15 minutes.
- Serve over gluten-free pasta.
You may like these other low-FODMAP shrimp recipes from my collection:
Low FODMAP Baked Shrimp Scampi
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoon Fody Garlic-Infused Oil
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 450 degrees F.
- Place shrimp in an 8"x 8" baking dish.
- Melt the butter in a small saucepan over low heat.
- Add the white wine, garlic-infused oil, parsley, lemon juice, Dijon, salt, and pepper and stir.
- Pour butter mixture over top of shrimp.
- Bake 12 to 15 minutes or until shrimp are pink and opaque.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
I would love to have a taste test. Looks wonderful.
Faye
I am making this recipe tonight, in about an hour… thanks!
What pasta do you recommend? This looks yummy!!
I think the pasta I have pictured here is gluten-free spaghetti from Bionaturae. I also like Tinkyada white rice spaghetti.
I make this dish at least once a month! Family Favorite 🤩
Happy to hear your family enjoys this recipe!
Outstanding. Cooked in Cosori oven type air fryer at 425` for 6 minutes. Only addition was one tablespoon of green onions, green tops only. Size of shrimp was 14 to the pound, peeled and deveined. Will definitely add to rotation.
Happy to hear this recipe worked for you!
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I really enjoyed this recipe. One of my husbands favorite recipes was shrimp de johnge but that has a LOT of garlic in it. I was going to try to work out how to make it without all the garlic but I found this recipe, and I am so glad I did. My husband thanked me for dinner and didn’t even notice the difference. I actually liked it better than the shrimp de johnge!
So happy both you and your husband liked this recipe!