Shrimp and Rice Cakes

This is a fast, no-fuss lunch for busy days when you still want something that feels like real food. Pre-cooked shrimp get warmed in a little olive oil with salt and pepper, then piled onto crisp plain rice cakes and finished with a squeeze of fresh lemon. It's low-FODMAP friendly since it skips garlic, onion and wheat, leaning on rice cakes and simple seasoning instead. Ready in about 10 minutes with just one pan.

Ingredients

• 225 gpre-cooked shrimp, peeled and deveined, thawed if frozen
• 1 tbspolive oil
• 4 cakesPlain rice cakes
• 1 wholelemon
• 0.25 tspsalt
• 0.25 tspblack pepper

Method

1. Heat the olive oil in a skillet over medium heat.
2. Add the shrimp, salt and pepper, and cook for 2 to 3 minutes, stirring occasionally, until heated through. 2:30
3. Lay the rice cakes out on a plate.
4. Pile the warm shrimp onto the rice cakes.
5. Squeeze the lemon over the top and serve right away.