Sheet-Pan Buffalo Shrimp with Charred Zucchini and Peppers

Buffalo heat meets sheet-pan ease in this gut-friendly dinner that's ready in under 30 minutes. Jumbo shrimp get tossed in a garlic-and-onion-free buffalo sauce made with hot sauce, a touch of garlic-infused oil, and a hint of maple, then roasted on a single pan alongside zucchini and bell peppers until the edges turn beautifully charred. The result is a spicy, smoky, satisfying meal with minimal cleanup. This recipe is fully Low-FODMAP compliant, swapping out traditional buffalo wing sauce (which often contains garlic and onion powder) for a homemade version using garlic-infused oil for flavor without the fermentable fructans. A cool, dairy-free ranch drizzle made from lactose-free yogurt or a store-bought low-FODMAP ranch balances the heat, while the roasted vegetables add fiber and freshness without triggering digestive symptoms. It's a weeknight dinner that proves elimination-phase eating can still be bold and flavorful.

Ingredients

• 1.5 lbJumbo shrimp, peeled and deveined, tails on or off
• 0.5 cupCayenne pepper hot sauce, check label for garlic/onion-free
• 3 tbspGarlic-infused olive oil, divided
• 1 tbspmaple syrup
• 1 tspsmoked paprika
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 2 mediumzucchini, cut into half-moons
• 1 largered bell pepper, cut into strips
• 1 largeyellow bell pepper, cut into strips
• 0.5 cupLactose-free plain yogurt, for ranch drizzle
• 2 tbspfresh chives, finely chopped, for ranch
• 1 tbspfresh dill, chopped, for ranch
• 1 tbsplemon juice, for ranch
• 1 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.