Smoky Grilled Shrimp and Spinach Bowl with Crispy Pork Rind Crumbs

This Smoky Grilled Shrimp and Spinach Bowl is a low-FODMAP lunch that doesn't skimp on flavor. Plump shrimp are rubbed with smoked paprika and a touch of cayenne, then grilled until just cooked through and set atop a bed of quickly wilted spinach and crisp, cooling cucumber. A garlic-infused olive oil and lemon drizzle brings a punch of aromatic flavor without any of the fermentable fructans found in whole garlic, keeping the dish gut-friendly while tasting anything but restrictive. The finishing touch is a scattering of crushed pork rinds, which add a satisfying, salty crunch in place of croutons or nuts that might otherwise tip the FODMAP scale. This bowl comes together in under 30 minutes, making it an ideal make-at-home lunch for anyone following the elimination or reintroduction phases of the Low-FODMAP Diet, while still delivering a hearty, protein-rich, low-carb meal that feels indulgent rather than clinical.

Ingredients

• 1 lblarge shrimp, peeled and deveined
• 1.5 tspsmoked paprika
• 0.25 tspcayenne pepper
• 0.5 tspsalt
• 0.25 tspblack pepper
• 3 tbspolive oil, divided; garlic-infused for drizzle
• 6 cupsbaby spinach
• 1 wholecucumber, sliced thin
• 1 wholelemon, juiced
• 0.5 cupPork rinds, crushed into coarse crumbs
• 2 tbspGarlic-infused olive oil, for finishing drizzle

Method

No instructions listed.