Lemon Garlic Shrimp & Roasted Eggplant Sheet Pan

Lemon Garlic Shrimp & Roasted Eggplant Sheet Pan

Simplify weeknight cooking with this vibrant, one-pan low-FODMAP lemon garlic shrimp & roasted eggplant sheet pan dinner that is 100% SIBO-friendly. Tender cubed eggplant and sweet cherry tomatoes are roasted until tender and caramelized, then joined by succulent peeled shrimp. Finished with garlic-infused olive oil, freshly squeezed lemon juice,and chopped fresh parsley or basil, this single-serving dinner delivers bold, zesty Mediterranean flavor with minimal cleanup.

Designed to give you rich garlic taste without triggering GI flare-ups, this gluten-free and dairy-free sheet pan mealutilizes garlic-infused olive oil to deliver rich savory notes without high-FODMAP fructans. By pairing lean, high-protein shrimp with digestive-friendly vegetables kept strictly within Monash low-FODMAP serving thresholds, you can enjoy a bright, satisfying dinner completely free of bloating, gas, or IBS distress. It is an ideal, fast-roast option for anyone following a strict SIBO meal plan, cooking for one, or streamlining busy evenings.

Yield 1
Serving Size 1
Servings 1
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes

Estimated Nutrition

  • Calories: 350 kcal

  • Total Fat: 21g

    • Saturated Fat: 3g

    • Trans Fat: 0g

  • Cholesterol: 185mg

  • Sodium: 480mg

  • Total Carbohydrates: 14g

    • Dietary Fiber: 5g

    • Sugars: 7g

  • Protein: 28g

Ingredients

  • 5 oz. Shrimp, Peeled and Deveined
  • 1 cup Eggplant, Cubed
  • ½ cup Cherry Tomatoes
  • 1 tbsp. Olive Oil
  • 1 tbsp. Garlic-Infused Olive Oil, divided
  • Juice of ½ Lemon
  • Salt and Pepper
  • Fresh Parsley or Basil, chopped

Preparation

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Place eggplant and cherry tomatoes on the sheet pan.

Step 3

Drizzle with olive oil, season with salt and pepper, and toss to coat.

Step 4

Spread into an even layer and roast for 15 minutes.

Step 5

Remove the pan from the oven and add shrimp.

Step 6

Drizzle shrimp with half of the garlic-infused olive oil and season lightly.

Step 7

Return pan to the oven and roast for 6–8 minutes, until shrimp are pink and cooked through.

Step 8

Remove from oven and drizzle with the remaining garlic-infused olive oil and fresh lemon juice.

Step 9

Toss gently to coat.

Step 10

Finish with fresh parsley or basil before serving.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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