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
Roast Vegetables
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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
Cilantro Dressing
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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
Buttered Shrimp
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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
Other Ingredients
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cooked brown rice, 1 cup
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fresh cilantro, 2 teaspoons, chopped
Directions
- Step 1
Set 1 cup of rice to cook according to package instructions and preheat the oven to 390ºF (200ºC) on the bake function.
- Step 2
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.
- Step 3
Place the vegetables into the oven and roast for 20 minutes, flipping halfway through. While the vegetables roast, make the dressing.
- Step 4
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.
- Step 5
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.
- Step 6
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.