Grilled Shrimp Gyro Platter with Tomato-Cucumber Salsa

This Grilled Shrimp Gyro Platter captures all the bold, herby flavor of a classic Greek gyro without the high-FODMAP bread, onion, or garlic that typically come with it. Plump shrimp are tossed in a quick Greek-inspired spice rub of oregano, paprika, and lemon, then charred fast on a hot pan for smoky, caramelized edges. Alongside, a crisp tomato-cucumber salsa adds brightness and crunch, while a garlic-infused oil (safe for low-FODMAP diets since the garlic itself is strained out) brings that unmistakable garlicky richness to drizzle over everything. Served over a bed of rice or simply with gluten-free flatbread and a dollop of lactose-free yogurt, this platter comes together in about 20 minutes, making it perfect for a quick, satisfying lunch. It's naturally high in protein, light on digestive triggers, and packed with fresh Mediterranean flavor—proof that eating low-FODMAP doesn't mean sacrificing the dishes you love.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails removed
• 4 tbspolive oil, divided
• 2 tspdried oregano
• 1 tspsmoked paprika
• 2 wholelemon, one juiced, one cut into wedges for serving
• 1 tspsalt
• 0.5 tspblack pepper
• 2 wholegarlic cloves, lightly smashed, for infusing oil only; remove before serving to keep low-FODMAP
• 2 cupRoma tomatoes, diced
• 1 cupEnglish cucumber, diced
• 2 tbspfresh dill, chopped
• 2 tbspfresh parsley, chopped
• 2 tbspGreen onion tops, thinly sliced, green parts only (low-FODMAP)
• 0.5 cupLactose-free plain yogurt, for serving, optional
• 4 servingCooked rice or gluten-free flatbread, for serving, optional

Method

1. In a mixing bowl, toss the shrimp with 2 tablespoons olive oil, oregano, smoked paprika, the juice of one lemon, salt, and black pepper until evenly coated.
2. In a small saucepan, combine the remaining 2 tablespoons olive oil with the smashed garlic cloves. Warm over low heat for 3-4 minutes until fragrant, then remove from heat and let steep for a few minutes. 4:00
3. Strain the garlic oil through a fine mesh strainer into a small bowl, discarding the garlic solids. Set the infused oil aside for serving.
4. While the oil cools, make the salsa: in a small mixing bowl, combine diced tomatoes, cucumber, dill, parsley, and sliced green onion tops. Toss well.
5. Heat a grill pan over high heat until smoking hot.
6. Add the marinated shrimp in a single layer and sear for 2 minutes per side, turning with tongs, until charred and opaque throughout. 4:00
7. Arrange the grilled shrimp on a platter alongside the tomato-cucumber salsa. Drizzle generously with the garlic-infused oil and serve with lemon wedges, lactose-free yogurt, and rice or gluten-free flatbread if desired.