2 tbsp rapeseed oil

12 raw shrimp, shelled, tails on

1 tbsp garlic infused oil

1 zucchini, cut into ribbons

4 heads bok choi, sliced

2 red chilies, cut into thin slices

1 carrot, cut into thin slices

100g/3½oz crystalised ginger, finely chopped, plus syrup from the jar

2 tbsp Soy-Free Seasoning Sauce

splash sesame oil

1 lemon, juice only

Serves - 2


Heat a pan and then add one tablespoon of oil. Stir-fry the shrimp until the shrimp are pink. Remove from the pan and set aside.

Add another tablespoon of oil to the pan, along with the garlic infused oil, zucchini, bok choi, chilies, carrot and ginger.

Stir-fry for one minute and remove from the pan. Add a generous splash of ginger syrup and the soy free seasoning sauce and cook until the volume of liquid has reduced by half.

Add a splash of sesame oil and a squeeze of lemon juice.

Toss the vegetables with the shrimp in the sauce. Serve immediately.

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 - Shrimp stir-fry, with chili and ginger