Fody’s Spicy Shrimp Marinara & Salad with Lemon Basil Vinaigrette

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 15 minutes

Cooking Time: 15 minutes

Makes 6 servings

Description of Fody’s Spicy Shrimp Marinara & Salad with Lemon Basil Vinaigrette

Spicy Shrimp Marinara: it’s a 30-minute meal idea that combines warm seafood with a fresh and vibrant salad with lemon basil vinaigrette that packs a flavor punch. You can dip your favorite gluten-free bread in the hearty marinara sauce filled with olives, sun-dried tomatoes, and fresh parsley, without worrying about bloating: this recipe is gut-friendly, and will leave you feeling happy, full, and comfortable!

Fody’s Spicy Shrimp Marinara & Salad with Lemon Basil Vinaigrette Ingredients:

  • 1 lb. peeled and deveined shrimp
  • Dash salt and pepper
  • 2 tbsp Fody’s Garlic Infused Olive Oil, divided
  • 1 jar Fody’s Marinara
  • ½ to 1 tsp red chili flakes
  • ½ cup pitted mixed Greek olives, coarsely chopped
  • ¼ cup sun-dried tomatoes, thinly sliced
  • 3 tbsp finely chopped fresh parsley, divided
  • 5 oz. arugula
  • ½ cup sliced tomatoes
  • ¾ cup chopped cucumber
  • 1/3 cup shredded parmesan cheese
  • 6 servings gluten-free bread loaf, sliced and toasted

Dressing:

            Directions for Fody’s Spicy Shrimp Marinara & Salad with Lemon Basil Vinaigrette

            • To start your gut-friendly spicy shrimp, preheat a large pan on medium heat. Add 1 tbsp olive oil and place shrimp in a single layer and season with salt and pepper. Cook for 1-2 minutes, then flip the shrimp and cook for another minute or two until cooked throughout. Transfer shrimp to a plate. 
            • Next, add marinara and red chili flakes to the pan and stir to heat through. While the sauce is heating, add olives, sun-dried tomatoes, and 2 tbsp chopped parsley in a bowl. Arrange shrimp on top of marinara sauce, along with the olive-tomato mixture. Drizzle with remaining olive oil, and remaining parsley.
            • Meanwhile, in a large serving bowl combine the arugula, tomatoes, cucumbers, and parmesan. Toss. In a small bowl, combine all dressing ingredients and drizzle over the salad. Serve shrimp marinara and salad with toasted bread on the side.

             

            About the Chef

            low-fodmap-food-blogger-dede-wilson

            Janet Gronnow

            Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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