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
red bell pepper, 1 medium
carrot, 1 large
broccoli, 1 ½ cups, cut into florets
salt and pepper
fresh cilantro, ½ cup
lemon juice, 1 ½ tablespoons
olive oil, 1 ½ tablespoons
water, 2 tablespoons
garlic scape powder, ½ teaspoon
red pepper flakes, 1 pinch
white sugar, ¼ teaspoon
shrimp, 12 peeled
butter or olive oil, 1 tablespoon
scallion tops, green tops only, 1 tablespoon, finely chopped
cooked brown rice, 1 cup
fresh cilantro, 2 teaspoons, chopped
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.