3 tbsp extra-virgin olive oil

300g large raw shrimps, butterflied

1 tbsp garlic infused oil

1 tsp chili flakes

zest and juice 1 lemon

2 tbsp flat-leaf parsley, chopped

200g ready to eat quinoa

Serves - 4


Heat the olive oil in a large frying pan. Season the shrimp and set aside.

Increase heat to high and add the shrimp and chili. Stir quickly and keep turning shrimp in the pan.

After 1 min, pour in the lemon juice and garlic infused oil.

Toss until shrimp are opaque – about 1 min more. Sprinkle over lemon zest and parsley and add the quinoa to heat through.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Fried shrimp with chili, lemon & parsley