Sizzling Garlic Shrimp and Crispy Potato Breakfast Skillet

Start your morning with a protein-packed skillet that's big on flavor but easy on sensitive digestive systems. This Low-FODMAP breakfast swaps traditional onion and garlic for garlic-infused oil, giving you all the savory aroma without the fermentable fructans that can trigger IBS symptoms. Golden, crispy diced potatoes form the hearty base, while plump shrimp get a quick sear in smoky paprika-spiced oil until perfectly pink and tender. This one-pan wonder comes together in under 20 minutes, making it ideal for busy mornings when you still want something satisfying and restaurant-quality. A finishing squeeze of fresh lemon brightens every bite, while chopped chives add a pop of color and mild oniony flavor that's gentle on the gut. Fresh parsley rounds out the dish with herbaceous freshness. Whether you're navigating the elimination phase of the Low-FODMAP diet or simply looking for a delicious gluten-free, low-FODMAP breakfast option, this skillet delivers big flavor without the bloat. It's naturally dairy-free as written, nutrient-dense, and endlessly customizable with your favorite low-FODMAP vegetables like diced bell pepper or spinach.

Ingredients

• 2 mediumrusset potatoes, peeled and diced into 1/2-inch cubes
• 3 tbspGarlic-infused olive oil, divided; use garlic-infused oil, not whole garlic, to keep low-FODMAP
• 340 glarge shrimp, peeled and deveined, tails removed
• 1 tspsmoked paprika
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 1 wholelemon, juiced, plus wedges for serving
• 2 tbspfresh chives, finely chopped
• 2 tbspfresh parsley, chopped
• 0.5 cupred bell pepper, diced, optional

Method

1. Peel and dice the russet potatoes into even 1/2-inch cubes for consistent crisping.
2. Heat 2 tablespoons of garlic-infused olive oil in a large cast iron skillet over medium-high heat until shimmering.
3. Add the diced potatoes to the skillet in a single layer, season with half the salt and pepper, and cook undisturbed for 4-5 minutes to develop a golden crust. 5:00
4. Stir the potatoes and continue cooking, tossing occasionally, until crispy and golden on all sides and fork-tender, about 8-10 more minutes. 9:00
5. While potatoes cook, toss the shrimp in a mixing bowl with smoked paprika, remaining salt, and black pepper until evenly coated.
6. Push the crispy potatoes to one side of the skillet. If using, add diced red bell pepper to the empty side and saute for 2 minutes until just softened. 2:00
7. Add the remaining tablespoon of garlic-infused oil to the skillet along with the seasoned shrimp, spreading them in a single layer.
8. Sear the shrimp for 2 minutes per side until pink, opaque, and lightly golden, tossing everything together with the potatoes. 4:00
9. Remove the skillet from heat and squeeze fresh lemon juice over the entire mixture, tossing to combine.
10. Garnish with chopped chives and fresh parsley, then serve immediately straight from the skillet with extra lemon wedges.