This low FODMAP shrimp recipe is easy to make in 20 minutes any day of the week! Low FODMAP Shrimp & Vegetable Salad is a quick and healthy one-pan meal! I love one-pan recipes because it means minimal clean up.
This dish is easy to make and you can pick any vegetables you want to add into the salad. And we chose to use shrimp in this recipe because they are known to cook very quickly. So this recipe is ideal for anyone who feels like they only have 20 minutes or less to make their dinner at home!
Shrimp are a flavorful shellfish that can easily blend into any dish, and work with a variety of flavor profiles. You can find shrimp anywhere on the menu from Cajun to Asian. And you can bake, broil, or grill shrimp while keeping it a very lean protein.
Shrimp is also rich in many nutrients. For example, they are a good source of niacin (vitamin B3), vitamin B6, vitamin B12, vitamin D, and vitamin E. They are also a good source of zinc, selenium, and magnesium! All nutrients are important for cardiovascular health. Try Low FODMAP Shrimp & Roasted Vegetable Salad to serve a nutrient-dense dinner!
If you want to add more seafood into your diet with shrimp, try this Shrimp and Asparagus Quinoa Salad next!
LOW FODMAP Shrimp & Roasted Vegetable Salad
Ingredients
- 1/2 lb shrimp raw
- 2 cups broccoli florets
- 1 zucchini cubed or sliced
- 1 bunch scallion sliced in half lengthwise, green part only
- 1 bell pepper cubed or sliced
- 1 carrot medium, thinly sliced
- 1 tbsp olive oil
- salad green
- 1/8 tsp salt kosher
- 1 tsp Italian seasoning
- 1/4 tsp paprika
- 1/4 tsp black pepper
Method
- Pre-heat oven to 425°F. Line a large sheet pan with foil and set aside.
- Place veggies in a large bowl and sprinkle with half the seasoning mix and 1 tablespoon oil. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.
- Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender.
- Pour over salad greens and dress with olive oil and balsamic vinegar.
Private Notes
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Nutrition info is approximate and may contain errors.
Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life.
