Prep Time: 10 minutes
COOK Time: 15 minutes
Makes 4 servings
Description of Fody's Low FODMAP Shrimp Stir Fry
Stir-frying is simply cooking quickly over high heat. If you have a wok, use it. Otherwise, a large cast-iron pan, which retains heat very well, works like a charm. Cornstarch is a classic thickener in Chinese cuisine and it provides a thickened, but delicate coating for whatever you are cooking. In this Low FODMAP shrimp stir fry, it is used to enhance two of Fody’s sauces – Sesame Ginger and Korean BBQ, each of which are gluten-free, keto-friendly, Low FODMAP AND add tons of flavor to this stir fry.
We have combined shrimp, no FODMAP red bell pepper and Low FODMAP serving sizes of broccoli and sugar snap peas. Note that both the broccoli and sugar snap peas contain fructose, so if you are particularly sensitive, this might not be the stir fry recipe for you. Always check your Monash University app; the amounts here have the potential for FODMAP stacking, but if you use your scale and stick to our serving sizes, this is a dish you can try even during the Elimination phase of the Low FODMAP diet.
Fody's Low FODMAP Shrimp Stir Fry Ingredients:
- 2 tablespoons Fody Garlic-Infused Olive Oil
- 1-pound (455 g) large-sized shrimp (31/35), peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon toasted sesame oil
- 3-1/2-ounces (100 g) broccoli florets
- 1-ounce (30 g) sugar snap peas (about 6 to 8)
- 1 red bell pepper, trimmed, cored and cut into strips
- 2 tablespoons Fody Sesame Ginger Sauce & Marinade
- 2 tablespoons Fody Korean BBQ Sauce & Marinade
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons lime juice
- 2 teaspoons cornstarch
Directions for Fody's Low FODMAP Shrimp Stir Fry
In a wok, cast iron pan or large skillet over medium heat, heat the Fody Garlic-Infused Olive Oil until shimmering. Add shrimp and season with salt and pepper. Cook until they just turn pink and no longer; remove from wok.
Return wok to heat and add the sesame oil, heating until shimmering. Add broccoli, sugar snap peas, and bell pepper – and cook just until crisp, yet still tender.
In a small bowl, whisk together the Fody Sesame Ginger Sauce & Marinade, Fody Korean BBQ Sauce & Marinade, brown sugar, lime juice and cornstarch. Add this mixture to the wok and toss to coat Low FODMAP vegetables. Add shrimp and cook, tossing well until heated through. Serve immediately. We like this dish with rice, brown or white, both of which are FODMAP-free.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com