Garlic Shrimp Toast Plate

This is a fast, low-FODMAP dinner that tastes like a lot more effort than it is. Shrimp cook in just a few minutes in garlic-infused oil, which gives all the garlic flavor without the FODMAPs of real garlic, then pile onto toasted gluten-free or sourdough bread. A pile of cold sliced cucumber on the side keeps things light and crisp. It's the kind of plate you can make on a weeknight with almost no cleanup.</long_description> <parameter name="meta_description">Garlic shrimp toast plate: shrimp sautéed in garlic-infused oil on toast with cucumber. A fast, low-FODMAP dinner ready in 15 minutes.

Ingredients

• 12 ouncesPeeled, deveined shrimp, raw, tails off
• 2 tablespoonsGarlic-infused olive oil
• 4 slicesGluten-free or sourdough bread
• 1 wholecucumber, sliced
• 0.5 wholelemon, for squeezing
• 0.5 teaspoonsalt
• 0.25 teaspoonblack pepper

Method

1. Slice the cucumber and set it aside on a plate.
2. Heat the garlic-infused oil in a skillet over medium-high heat. Add the shrimp, salt, and pepper, and sauté until pink and opaque, about 3-4 minutes. 4:00
3. While the shrimp cooks, toast the bread slices until golden. 3:00
4. Squeeze lemon juice over the cooked shrimp and stir to coat.
5. Pile the shrimp on top of the toast and serve with the sliced cucumber on the side.