Lemon Shrimp & Potato Salad
Brighten up your lunch routine with this fresh, vibrant low-FODMAP lemon shrimp and potato salad that is completely SIBO-friendly. This refreshing single-serving recipe pairs juicy cooked shrimp and tender Yukon Gold potatoes with crisp diced celery, fresh dill, and green onion tops. Tossed in a zesty, homemade lemon-dill dressing spiked with Dijon mustard and rich garlic-infused olive oil, it offers a light yet satisfying balance of protein and healthy carbohydrates perfect for a quick meal or prep-ahead lunch.
Thoughtfully created for sensitive digestive systems, this gluten-free and dairy-free seafood salad delivers big, bold coastal flavors without relying on high-FODMAP ingredients like raw onion or garlic. By using garlic-infused olive oil and scallion greens for rich flavor without fructans, alongside gut-safe portions of fresh vegetables, you can enjoy a cool, creamy-style salad completely free of bloating, gas, or IBS distress. It is an ideal, worry-free choice for anyone on a SIBO protocol, managing gut health goals, or craving a clean, protein-packed potato salad.
Ingredients
- 5 oz. Cooked Shrimp, Peeled and Deveined
- 1 Cup Baby Yukon Gold Potatoes, quartered
- ¼ Cup Finely Diced Celery
- 2 tbsp. Sliced Green Onion Tops
- 1 tbsp. Fresh Dill, chopped
Lemon Dill Dressing
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Dijon Mustard
- ½ tsp. Garlic-infused Olive Oil
- Salt and Freshly Ground Black Pepper, to taste
Preparation
Step 1
Bring a small pot of salted water to a boil. Add the baby potatoes and cook for 12–15 minutes, or until fork-tender. Drain and allow them to cool until just warm.
Step 2
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic-infused olive oil, salt, and pepper until well combined.
Step 3
In a medium bowl, combine the cooked potatoes, shrimp, diced celery, green onion tops, and fresh dill.
Step 4
Pour the dressing over the salad and gently toss until everything is evenly coated, being careful not to break apart the potatoes.
Step 5
Refrigerate for 20–30 minutes to allow the flavors to meld.
