Cajun Shrimp and Egg Scramble Breakfast Bowl

Start your morning with bold flavor and lasting energy in this Cajun Shrimp and Egg Scramble Breakfast Bowl. Plump shrimp are dusted in a smoky, garlic-free Cajun-style seasoning blend and seared until blackened at the edges, then folded into soft, fluffy scrambled eggs along with sweet roasted bell peppers. A squeeze of fresh lemon juice at the end brightens every bite, while a bed of warm jasmine rice underneath makes this bowl hearty enough to keep you full for hours. This recipe is fully low-FODMAP friendly: it skips onion and garlic in favor of garlic-infused oil and green scallion tops for aromatic depth, uses lactose-free butter, and relies on naturally low-FODMAP vegetables like bell pepper and spinach. It's an excellent high-protein breakfast option for anyone managing IBS symptoms while following the Monash University low-FODMAP elimination or personalization phase. Perfect for meal prep, this bowl comes together in about 25 minutes and reheats well, making it a great grab-and-go option for busy mornings when you still want something satisfying, spicy, and nourishing.

Ingredients

• 225 glarge shrimp, peeled and deveined
• 1.5 tbspCajun seasoning, garlic-free and onion-free blend
• 2 tbspGarlic-infused olive oil
• 1 wholered bell pepper, diced
• 4 wholelarge eggs
• 1 tbsplactose-free butter
• 1 cupbaby spinach, roughly chopped
• 2 cupCooked jasmine rice, warm
• 0.5 wholelemon, juiced
• 2 tbspScallion greens, thinly sliced, green parts only
• to tastesalt
• to tasteblack pepper

Method

1. Pat the shrimp dry with a paper towel, then toss them in a bowl with the Cajun seasoning until evenly coated.
2. Heat 1 tablespoon of garlic-infused olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 2 minutes per side until blackened and just cooked through. Remove shrimp to a plate. 4:00
3. Add the remaining garlic-infused oil to the same skillet and add the diced red bell pepper. Sauté over medium heat until softened and lightly charred at the edges, about 4 minutes. 4:00
4. While the peppers cook, crack the eggs into a mixing bowl, season with salt and black pepper, and whisk until smooth and slightly frothy.
5. Push the peppers to one side of the skillet, add the lactose-free butter to melt, then pour in the whisked eggs. Gently fold the eggs with a spatula as they set, stirring slowly for soft, fluffy curds. 3:00
6. Fold in the cooked shrimp and chopped spinach, stirring gently until the spinach wilts and everything is heated through. 1:00
7. Remove the skillet from heat and squeeze fresh lemon juice over the shrimp and egg mixture, stirring once to combine.
8. Divide the warm jasmine rice between two serving bowls, top with the Cajun shrimp and egg scramble, and garnish with sliced scallion greens before serving.