Low FODMAP Shrimp Stir Fry with Bell Peppers
Spice up supper with this easy low FODMAP Shrimp Stir Fry with Bell Peppers. It's quicker than takeout and tastes great - without all of the FODMAPs.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons reduced-sodium soy sauce (or tamari)
- 1 tablespoon garlic-infused olive oil
- 2 teaspoons rice vinegar
- 2 teaspoons cornstarch (mixed with 2 tablespoons cold water)
- 2 teaspoons brown sugar
- 1 tablespoon cooking oil, divided (I use avocado oil)
- ¾ cup diced red bell pepper (about ¾ medium)
- ¼ cup diced green bell pepper (about ¼ medium)
- 1-2 jalapeños, partially sliced in half lengthwise, optional
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoons sliced green onion tops (green parts only)
- 1 teaspoon toasted sesame oil
- Cooked rice
Instructions
- 1
In a small bowl, whisk together soy sauce, garlic-infused olive oil, rice vinegar, cornstarch mixture, and brown sugar. Set aside.
- 2
Heat 2 teaspoons cooking oil in a large frying pan over medium-high heat. Add peppers and chiles and cook until bell peppers are just fork-tender.
- 3
Add remaining 1 teaspoon cooking oil and shrimp. Cook, stirring occasionally, until shrimp are almost completely cooked.
- 4
Stir in green onion tops (green parts only) and sauce. Bring mixture to a boil and simmer until sauce has thickened (it happens pretty quick!) and shrimp are completely cooked. Remove jalapeños. Stir sesame oil into the mixture.
- 5
Serve stir fry warm over rice. Top with optional garnishes like a sprinkle of sesame seeds or sliced green onion tops (green parts only).