Cajun Shrimp and Rice Skillet with Charred Green Beans

This one-pan dinner delivers bold Cajun flavor without the FODMAP triggers that usually hide in spice blends and pantry staples. Plump shrimp are coated in a homemade garlic-and-onion-free Cajun seasoning, then seared hard in a hot skillet until the edges blacken and the kitchen smells like New Orleans. Green beans get the same high-heat treatment, picking up char and smoke while staying crisp-tender, and everything comes together over a bed of fluffy jasmine rice finished with fresh lemon juice and chives for brightness. Ready in just 20 minutes, this skillet is perfect for a busy weeknight when you want big flavor without a sink full of dishes or a trip down the high-FODMAP aisle. The recipe skips onion and garlic powder in favor of garlic-infused oil and a custom spice mix, so you get all the smoky, peppery depth of classic Cajun cooking while keeping things gut-friendly. Serve it straight from the skillet for a comforting, satisfying meal that works well within an elimination or personalized low-FODMAP plan.</long_description> <parameter name="meta_description">Low-FODMAP Cajun shrimp skillet with charred green beans and jasmine rice—a bold, gut-friendly one-pan dinner ready in 20 minutes.

Ingredients

• 1.5 cupsjasmine rice, uncooked
• 2.25 cupswater, for cooking rice
• 1 lblarge shrimp, peeled and deveined
• 2 tspsmoked paprika
• 3 tbspGarlic-infused olive oil, divided; low-FODMAP garlic flavor
• 0.5 tspdried oregano
• 0.5 tspdried thyme
• 0.25 tspcayenne pepper, adjust to taste
• 0.5 tspblack pepper
• 1 tspsalt, divided
• 12 ozgreen beans, trimmed
• 1 wholelemon, juiced, plus wedges for serving
• 2 tbspfresh chives, finely chopped

Method

No instructions listed.