Shrimp Zucchini Stir-Fry
Bring the heat to your kitchen with this quick, savory low-FODMAP shrimp stir-fry that is fully SIBO-friendly. This easy skillet recipe combines tender, succulent shrimp with crisp red bell peppers, crunchy bamboo shoots, and fresh zucchini ribbons. Cooked in aromatic garlic-infused olive oil and seasoned with freshly grated ginger and savory tamari, it delivers all the rich, depth of flavor you crave from a classic stir-fry without relying on high-FODMAP aromatics.
Ready in less than 15 minutes, this gluten-free and dairy-free dinner is specifically crafted to support sensitive digestive systems. By focusing on naturally gut-safe vegetables and swapping standard oils for garlic-infused olive oil, you can enjoy a high-protein, low-carb meal completely free of bloating and gas. It is the perfect, hassle-free weeknight dinner for anyone managing IBS, following a SIBO protocol, or looking for a clean, nutrient-dense meal.
Ingredients
- 5 Oz. Shrimp, Peeled and Deveined
- 1 Medium Zucchini, Sliced Into Ribbons or Thin Rounds
- ½ cup Sliced Red Bell Peppers
- ⅓ cup Canned Bamboo Shoots, Rinsed.
- 1 tbsp Garlic-infused Olive Oil
- 1 tbsp Tamari
- 1 tsp Freshly Grated Ginger
Preparation
Step 1
Heat garlic-infused olive oil in a large skillet over medium-high heat.
Step 2
Add peppers and cook for about 3 minutes until slightly tender.
Step 3
Stir in zucchini and cook for another 3 minutes.
Step 4
Add shrimp, ginger, and bamboo shoots and cook for 4-6 minutes, until shrimp are pink and fully cooked.
Step 5
Stir in tamari and toss.
