Paprika Shrimp Breakfast Toast

This is a fast, savory breakfast for when toast and eggs feels boring. Peeled shrimp cook in just a few minutes in a hot pan with garlic-infused oil and paprika, then pile onto lactose-free buttered toast for a protein-packed start to the day. Garlic-infused oil gives all the flavor of garlic without the FODMAPs, since the fermentable part of garlic doesn't dissolve into oil. It's quick enough for a weekday but feels like a treat.</long_description> <parameter name="meta_description">Quick paprika shrimp breakfast toast made with lactose-free bread, garlic-infused oil, and skillet shrimp. Low-FODMAP and ready in 15 minutes.

Ingredients

• 8 ozPeeled, deveined shrimp, thawed if frozen
• 2 tbspGarlic-infused oil
• 1 tsppaprika
• 4 sliceLactose-free bread slices
• 1 tbsplactose-free butter
• 0.5 tspsalt
• 0.25 tspblack pepper

Method

1. Pat the shrimp dry and toss them with paprika, salt, and pepper.
2. Heat the garlic-infused oil in a skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink and opaque, about 3 minutes. 3:00
3. While the shrimp cooks, toast the bread slices until golden.
4. Spread the warm toast with lactose-free butter.
5. Pile the paprika shrimp onto the buttered toast and serve right away.