Lemon Garlic Shrimp & Summer Vegetable Skillet
Bring the bright, fresh flavors of summer to your dinner table with this quick and colorful low-FODMAP shrimp skillet that is completely SIBO-friendly. This vibrant, single-serving meal sautés succulent shrimp with crisp-tender zucchini, yellow squash, and juicy cherry tomatoes. Tossed in aromatic garlic-infused olive oil and finished with a bright splash of fresh lemon juice and chopped parsley, it delivers a deeply satisfying, Mediterranean-inspired dinner that comes together in a single pan in under 15 minutes.
Tailored specifically to support sensitive digestive systems, this gluten-free and dairy-free dinner relies on portion-perfect, low-FODMAP summer vegetables to keep your gut happy and comfortable. By swapping out standard garlic cloves for gut-safe garlic-infused olive oil, you get all of the bold, savory depth of flavor without the painful bloating, gas, or irritation. It is an exceptional, low-carb meal option for anyone managing IBS symptoms, navigating a strict SIBO protocol, or looking for a clean, nutrient-dense weeknight recipe.
Serving size
Ingredients
- 5 oz. Shrimp, Peeled and Deveined
- 1 cup Zucchini, Sliced
- 1 cup Yellow Squash, Sliced
- ½ cup Cherry Tomatoes, Halved
- 1 tbsp. Garlic-infused Olive Oil
- Juice of ½ Lemon
- 1 tbsp. Chopped Fresh Parsley
- Salt and Pepper
Preparation
Step 1
Heat the garlic-infused olive oil in a large skillet over medium heat.
Step 2
Add the zucchini and yellow squash and cook for 4–5 minutes, stirring occasionally, until slightly tender.
Step 3
Stir in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
Step 4
Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and fully cooked.
Step 5
Remove from heat and stir in the lemon juice and fresh parsley.
**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.Individual tolerance may vary.
