American Diner Shrimp Skillet with Garlic Oil and Bell Peppers

This one-pan diner classic brings big flavor without the FODMAP overload. Plump shrimp are seared hard in a cast iron skillet until golden and just cooked through, then tossed through a smoky, garlicky infused oil that delivers all the aromatic punch of garlic without the fermentable fructans that trigger digestive upset. Charred bell peppers add sweetness and a satisfying bite, while a final squeeze of fresh lemon brightens everything up right before serving. Built for a quick weeknight dinner, this dish comes together in under 30 minutes in a single skillet, making cleanup a breeze. The garlic-infused oil trick is a staple low-FODMAP swap: the oil carries garlic's flavor compounds while the actual fructans stay behind in the solids, which get strained out before cooking. Serve it over steamed rice or alongside roasted potatoes for a satisfying, gut-friendly dinner that still tastes like your favorite roadside diner skillet special.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 0.33 cupolive oil, divided
• 4 wholegarlic cloves, smashed, for infusing oil, removed before cooking
• 1.5 tspsmoked paprika
• 1 wholered bell pepper, sliced into strips
• 1 wholeyellow bell pepper, sliced into strips
• 1 tspsalt
• 0.5 tspblack pepper
• 1 wholelemon, cut into wedges
• 2 tbspfresh parsley, chopped, for garnish
• 1 tbspGarlic-infused olive oil, store-bought, optional extra boost

Method

1. Slice the red and yellow bell peppers into thin strips and cut the lemon into wedges; set aside.
2. In a small saucepan, combine the olive oil and smashed garlic cloves. Warm over low heat for 5-6 minutes until the garlic turns golden and fragrant, being careful not to burn it. 6:00
3. Remove the saucepan from heat and strain the oil through a fine mesh strainer into a bowl, discarding the garlic solids. Stir the smoked paprika into the strained garlic-infused oil.
4. Pat the shrimp dry and season with salt and black pepper in a mixing bowl.
5. Heat the cast iron skillet over high heat. Add half of the garlic-paprika oil and the sliced bell peppers, and sear, tossing occasionally, until charred and softened. 5:00
6. Push the peppers to the side of the skillet, add the remaining garlic-paprika oil, and add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and just cooked through. 3:00
7. Toss the shrimp and peppers together in the skillet, drizzle with the optional garlic-infused olive oil, and squeeze a lemon wedge over everything.
8. Garnish with chopped fresh parsley and serve immediately with remaining lemon wedges.