Greek-Spiced Shrimp Skewers with Lemon-Caper Oil

These Greek-spiced shrimp skewers are a low-FODMAP lunch that doesn't skimp on flavor. Plump shrimp are tossed in a bright marinade built on garlic-infused olive oil (all the aromatic punch of garlic without the fermentable fructans) and dried oregano, then threaded onto skewers and grilled or seared until just opaque and lightly charred. The result is a fast, protein-packed dish that feels like a taverna favorite. To finish, a lemon-caper olive oil is whisked together and drizzled generously over the warm skewers and a bed of crisp romaine, cherry tomatoes, and cucumber. The briny capers and fresh lemon juice bring acidity and depth without relying on onion or garlic cloves, keeping the dish gut-friendly while tasting anything but restrictive. This recipe comes together in under 30 minutes, making it perfect for a quick weekday lunch or a light warm-weather dinner. It's naturally gluten-free, dairy-free, and fits neatly into the elimination phase of the low-FODMAP protocol, while still delivering the bold, sunny flavors of the Mediterranean.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 4 tbspGarlic-infused olive oil, divided; safe low-FODMAP garlic flavor
• 2 tspdried oregano
• 1 tspsmoked paprika
• 1 tspsalt
• 0.5 tspblack pepper
• 3 tbsplemon juice, freshly squeezed
• 1 tsplemon zest
• 2 tbspcapers, drained and roughly chopped
• 6 cupsromaine lettuce, chopped
• 1 cupcherry tomatoes, halved
• 1 cupcucumber, diced
• 8Wooden or metal skewers, soak wooden ones in water for 20 minutes

Method

No instructions listed.