Sheet-Pan Paprika Grilled Shrimp with Bell Peppers and Zucchini

This sheet-pan dinner delivers big, bold flavor without any of the common IBS triggers. Plump shrimp and quick-cooking zucchini and bell peppers get tossed in smoked paprika, olive oil, and a touch of garlic-infused oil (all the flavor, none of the fermentable fructans), then roasted at high heat until the shrimp turn pink and the vegetables blister at the edges. A squeeze of fresh lemon juice at the end wakes everything up. Perfect for a busy weeknight, this recipe is entirely low-FODMAP, gluten-free, and dairy-free, making it safe for the elimination phase of the diet while still feeling indulgent. It comes together on a single pan in under twenty minutes, so cleanup is minimal and there's more time to enjoy dinner.</long_description> <parameter name="meta_description">Low-FODMAP sheet-pan paprika shrimp with bell peppers and zucchini, roasted fast and finished with lemon. Ready in 19 minutes.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails on or off
• 1 largered bell pepper, sliced into strips
• 1 largeyellow bell pepper, sliced into strips
• 2 mediumzucchini, sliced into half-moons
• 3 tbspolive oil
• 1 tbspGarlic-infused olive oil, low-FODMAP garlic flavor, no fructans
• 2 tspsmoked paprika
• 0.5 tspground cumin
• 0.75 tspsalt
• 0.25 tspblack pepper
• 1 wholelemon, juiced, for finishing
• 2 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.