Paprika Grilled Shrimp Rice Bowl with Lemon Oil

This Paprika Grilled Shrimp Rice Bowl is proof that gut-friendly eating doesn't mean sacrificing bold flavor. Plump shrimp are tossed in smoked paprika, a touch of olive oil, and fresh lemon juice, then seared hot and fast until just cooked through and lightly charred at the edges. They land on a bed of fluffy white rice and get finished with a drizzle of garlic-infused olive oil, which delivers all the savory depth of garlic without the fermentable oligosaccharides that trigger IBS symptoms. A final squeeze of lemon and scatter of fresh chives or scallion greens (green parts only) brightens the whole bowl. Built for the elimination phase of the Low-FODMAP Diet, this recipe skips onion, garlic cloves, and other common IBS triggers while still delivering a satisfying, restaurant-quality dinner. White rice is naturally low-FODMAP and gentle on digestion, making it the perfect neutral base for the smoky, citrusy shrimp. It's a one-pan, 20-minute dinner that works equally well for a quick weeknight meal or a low-key weekend bowl, and it reheats nicely for lunch the next day. Because garlic-infused oil carries the flavor compounds of garlic without the fructans (which aren't fat-soluble), it's a go-to trick for anyone following the Low-FODMAP protocol who still craves that classic garlicky finish. This dish is naturally dairy-free and gluten-free, checking multiple boxes for sensitive stomachs while still tasting indulgent.</long_description> <parameter name="meta_description">Low-FODMAP Paprika Grilled Shrimp Rice Bowl with garlic-infused lemon oil—smoky, bright, and ready in just 20 minutes.

Ingredients

• 1 lblarge shrimp, peeled and deveined, tails on or off
• 1.5 tspsmoked paprika
• 1 tbspolive oil, for the shrimp marinade
• 2 tbsplemon juice, freshly squeezed, plus extra wedges for serving
• 0.5 tspsalt
• 0.25 tspblack pepper
• 3 cupscooked white rice, warm, steamed
• 2 tbspGarlic-infused olive oil
• 2 tbspChives, finely chopped, or green scallion tops only
• 1 tsplemon zest, optional, for garnish

Method

1. In a mixing bowl, toss the shrimp with smoked paprika, olive oil, lemon juice, salt, and black pepper until evenly coated.
2. Let the shrimp marinate at room temperature while you heat the grill pan over medium-high heat. 5:00
3. Once the pan is hot, add the shrimp in a single layer and grill until opaque and lightly charred, about 2 minutes per side. 4:00
4. Remove shrimp from the pan with tongs and set aside, loosely covered, to rest for a minute. 1:00
5. Divide the warm cooked rice between two serving bowls.
6. Top each bowl with the grilled shrimp, then drizzle generously with garlic-infused olive oil.
7. Scatter chopped chives and lemon zest over the top, add a lemon wedge on the side, and serve immediately.