Smoky Paprika Shrimp Skillet with Rice

This Smoky Paprika Shrimp Skillet is proof that low-FODMAP cooking doesn't have to be boring. Plump shrimp get a bold rub of smoked paprika, chili flakes, and cumin, then blister fast in a hot skillet with garlic-infused oil for flavor without the gut-triggering fructans found in regular garlic. Served over a bed of pillowy jasmine rice and finished with a bright, herby parsley oil and a squeeze of fresh lemon, this dish comes together in about 25 minutes total—perfect for a weeknight dinner that doesn't sacrifice flavor for digestive comfort. Every ingredient in this recipe is chosen with the elimination phase of the Low-FODMAP Diet in mind: garlic-infused oil delivers that classic aromatic backbone without the oligosaccharides, jasmine rice provides a gentle, easily digested base, and the vegetables are kept to low-FODMAP-friendly bell pepper and scallion greens only. It's a satisfying, protein-packed meal that's gentle on sensitive digestive systems while still delivering serious smoky, savory flavor.

Ingredients

• 1 cupjasmine rice, rinsed
• 1.5 cupwater
• 400 glarge shrimp, peeled and deveined
• 1.5 tspsmoked paprika
• 0.5 tspChili flakes
• 0.5 tspground cumin
• 0.5 tspsalt
• 0.25 tspblack pepper
• 3 tbspGarlic-infused olive oil, divided; low-FODMAP substitute for garlic
• 0.5 cupred bell pepper, thinly sliced
• 2 tbspScallion greens, sliced, green tops only
• 0.25 cupfresh parsley, roughly chopped
• 1 wholelemon, half juiced, half cut into wedges

Method

No instructions listed.