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Low FODMAP Spicy Shrimp & Quinoa Bowls

Prepared in: 15 min

Cooked in: 20 min

Total Time: 35 min

Servings: 4

Calories: 455 kcal

Fat: 185g

Carbs: 39g

Proteins: 29g

These Low FODMAP Spicy Shrimp & Quinoa Bowls are a perfect blend of flavorful shrimp, a zesty homemade sauce, and protein-packed quinoa. With a kick of spice from chili flakes and a refreshing contrast of crunchy veggies, this one-bowl meal is both satisfying and nourishing. It's perfect for weeknight dinners or meal prepping for the week ahead!
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Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon chili flakes (adjust to your spice preference)
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • 2 tablespoons low FODMAP chicken broth (or water)
  • 1/2 cup diced bell peppers (red or yellow)
  • 1/2 cup cucumber, diced
  • 1/2 cup shredded carrots
  • 1 tablespoon fresh cilantro, chopped (optional for garnish)
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Quinoa:
    In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
  2. Cook the Shrimp:
    While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with chili flakes, paprika, cumin, salt, and pepper. Sauté the shrimp for 2-3 minutes on each side until they are opaque and cooked through. Remove from the skillet and set aside.
  3. Prepare the Veggies:
    In the same skillet, add the remaining tablespoon of olive oil. Add the diced bell peppers, cucumber, and shredded carrots. Sauté for 2-3 minutes, just until they begin to soften. Remove from the heat.
  4. Assemble the Bowls:
    In each serving bowl, layer the cooked quinoa at the bottom. Arrange the cooked shrimp on top of the quinoa, followed by the sautéed vegetables.
  5. Add the Finishing Touches:
    Drizzle the fresh lime juice over the bowls and garnish with chopped cilantro, if desired.

Tips & Low FODMAP-Friendly Notes

  • Spice Level: Adjust the chili flakes to your preferred spice level. For a milder version, reduce the amount of chili flakes or omit them.
  • Quinoa Substitution: If you prefer, you can substitute the quinoa with another low FODMAP grain like rice or millet.
  • Toppings: For additional flavor, add a dollop of low FODMAP sour cream or a few slices of avocado.

Bon appétit

These Low FODMAP Spicy Shrimp & Quinoa Bowls offer a delicious balance of heat, fresh flavors, and wholesome ingredients, all packed into one convenient bowl. It’s a satisfying meal that’s easy to make and full of protein and fiber to keep you energized. Perfect for anyone following a low FODMAP diet, this recipe delivers all the flavor without any of the discomfort—enjoy! 🌶🍤

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