Grilled Cumin-Lime Shrimp Skewers with Roasted Carrot Ribbons

These Grilled Cumin-Lime Shrimp Skewers are proof that low-FODMAP eating doesn't mean sacrificing bold flavor. Plump shrimp are marinated in a quick blend of cumin, smoked paprika, lime juice, and garlic-infused oil (so you get all the savory depth without the FODMAP-heavy garlic cloves), then threaded onto skewers and grilled until just charred and juicy. They're served over a bed of roasted carrot ribbons, which turn sweet and tender under high heat, and everything is finished with a bright, herby olive oil drizzle made from fresh cilantro, chives, and lime zest. This dish is naturally gluten-free, dairy-free, and built entirely from low-FODMAP-friendly ingredients, making it a safe and satisfying choice for anyone managing IBS or following the elimination phase of the Low-FODMAP Diet. It's light enough for a weeknight but special enough for company, and the whole meal comes together in well under an hour using just a grill pan, a sheet pan, and a vegetable peeler. Serve it with a simple side of rice for a complete, gut-friendly dinner.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 4 tbspGarlic-infused olive oil, divided; low-FODMAP garlic flavor substitute
• 3 tbsplime juice, freshly squeezed, divided
• 1 tsplime zest
• 1.5 tspground cumin
• 1 tspsmoked paprika
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 6 mediumcarrots, peeled into ribbons
• 0.25 cupfresh cilantro, chopped
• 2 tbspfresh chives, finely chopped, low-FODMAP green allium substitute
• 8Wooden or metal skewers, soak wooden skewers in water for 20 minutes if using

Method

1. Preheat the oven to 425°F (220°C). Peel the carrots into long ribbons using a vegetable peeler.
2. Toss the carrot ribbons with 1 tablespoon garlic-infused oil and a pinch of salt, then spread on a sheet pan in a single layer.
3. Roast the carrot ribbons until lightly caramelized and tender at the edges. 15:00
4. While the carrots roast, combine the shrimp, 2 tablespoons garlic-infused oil, 2 tablespoons lime juice, cumin, smoked paprika, remaining salt, and black pepper in a mixing bowl. Toss to coat evenly.
5. Let the shrimp marinate while the carrots finish roasting, about 10 minutes. 10:00
6. Thread the marinated shrimp onto skewers, piercing each shrimp near the head and tail for stability.
7. Heat the grill pan over medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, until opaque and lightly charred. 5:00
8. While the shrimp grills, mix the remaining garlic-infused oil, remaining lime juice, lime zest, chopped cilantro, and chives in a small bowl to make the herb oil.
9. Arrange the roasted carrot ribbons on a serving platter, top with the grilled shrimp skewers, and drizzle generously with the herb oil before serving.