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Low-FODMAP Lemon Shrimp over Rice
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Lemon Shrimp over Rice

Low-FODMAP, Gluten-Free
Course Main Course
Keyword gluten-free, lemon, low-fodmap, rice, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.