Grilled Shrimp and Bell Pepper Skewers with Basil-Lime Oil

These grilled shrimp and bell pepper skewers are a fast, vibrant dinner that proves low-FODMAP eating can still be bursting with flavor. Plump shrimp and sweet, colorful bell peppers are threaded onto skewers and grilled until just charred and tender, then finished with a fragrant basil-lime oil that's infused with garlic flavor (not garlic solids) to keep it gut-friendly. The result is a light yet satisfying meal that's ready in about 20 minutes, perfect for busy weeknights or casual outdoor entertaining. This recipe is fully low-FODMAP friendly, using garlic-infused olive oil instead of whole garlic cloves to capture that savory aroma without the fermentable fructans that trigger digestive symptoms. Bell peppers, shrimp, and fresh herbs are all well-tolerated low-FODMAP foods in standard serving sizes, making this dish ideal for anyone managing IBS or following the elimination phase of the Low-FODMAP Diet. Serve it alongside a simple rice pilaf or a bed of greens for a complete, gut-friendly dinner.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 1 wholered bell pepper, cut into 1-inch pieces
• 1 wholeyellow bell pepper, cut into 1-inch pieces
• 5 tbspGarlic-infused olive oil, divided; low-FODMAP garlic flavor without fructans
• 1 cupfresh basil leaves, packed
• 2 tbsplime juice, freshly squeezed
• 1 tsplime zest
• 1 tspsalt, divided
• 0.5 tspblack pepper, freshly ground
• 8 skewersWooden or metal skewers, soak wooden skewers in water 20 minutes if using

Method

No instructions listed.