Low FODMAP Cilantro Shrimp Rice Bowl
Introducing our nourishing Cilantro Rice Shrimp Bowl. With tender butter-seared shrimp and tasty roast-veggies smothered in a lively cilantro and lemon dressing, this low FODMAP recipe will feed your body and soul. Looking for a time-save? Use pre-cooked rice for this dish!
Low FODMAP Cilantro Shrimp Rice Bowl
Rated 5.0 stars by 1 users
Category
Appetizers
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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red bell pepper, 1 medium
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carrot, 1 large
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broccoli, 1 ½ cups, cut into florets
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olive oil
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salt and pepper
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fresh cilantro, ½ cup
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lemon juice, 1 ½ tablespoons
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olive oil, 1 ½ tablespoons
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water, 2 tablespoons
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garlic scape powder, ½ teaspoon
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red pepper flakes, 1 pinch
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white sugar, ¼ teaspoon
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shrimp, 12 peeled
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butter or olive oil, 1 tablespoon
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scallion tops, green tops only, 1 tablespoon, finely chopped
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cooked brown rice, 1 cup
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fresh cilantro, 2 teaspoons, chopped
Roast Vegetables
Cilantro Dressing
Buttered Shrimp
Other Ingredients
Directions
Set 1 cup of rice to cook according to package instructions and preheat the oven to 390ºF (200ºC) on the bake function.
While the oven heats, de-seed the bell pepper and cut into bite-sized pieces, peel the carrot and cut into small slices and cut the broccoli into medium-sized florets. Place these vegetables in a roasting pan. Drizzle generously with olive oil, and season with salt and pepper.
Place the vegetables into the oven and roast for 20 minutes, flipping halfway through. While the vegetables roast, make the dressing.
Roughly chop the fresh cilantro and place it in a blender along with the lemon juice, olive oil, water, garlic scape powder, red pepper flakes, and white sugar. Blend for a few seconds until smooth.
About 5 minutes before the roast vegetables are ready, heat a large pan over medium-high heat. Once hot, add the butter/olive oil, shrimp, and the scallion tops. Let them sizzle for 1 to 2 minutes per side. Then scoop out and place on a plate, drizzling any remaining butter/oil on top.
Once the rice and vegetables are finished cooking, place the rice and roast vegetables into 2 serving bowls. Top with the seared shrimp and drizzle with cilantro dressing. Garnish with a sprinkle of fresh cilantro, and season with salt and pepper to taste.