Spicy Shrimp Shakshuka-Style Skillet with Cauliflower Rice

This bold breakfast skillet reimagines classic shakshuka for sensitive stomachs, swapping out the traditional tomato-onion base for a vibrant, tomato-free red pepper and chili sauce infused with garlic-infused oil instead of raw garlic or onion. Eggs are gently poached directly in the sauce until the whites are set and the yolks stay luxuriously runny, while plump sautéed shrimp add a savory, protein-packed punch. Underneath it all, a bed of lightly sautéed cauliflower rice soaks up every bit of the spicy, smoky sauce, making this dish satisfying without any high-FODMAP grains or legumes. Perfect for anyone following the elimination phase of the Low-FODMAP Diet, this recipe relies on garlic-infused oil to deliver that unmistakable garlicky depth without the fermentable fructans found in actual garlic cloves. Bell peppers, chili peppers, and canned low-FODMAP-friendly fire-roasted peppers build layers of smoky heat, while fresh herbs brighten the finished dish. It's a hearty, gut-friendly way to start the day that doesn't skimp on bold Mediterranean flavor.

Ingredients

• 1 lblarge shrimp, peeled and deveined
• 4 tbspGarlic-infused olive oil, divided
• 2 wholered bell pepper, diced
• 1 wholeRed chili pepper, finely chopped, seeds removed for less heat
• 1 cupFire-roasted red peppers, jarred, drained and chopped, tomato-free
• 1 tspsmoked paprika
• 1 tspground cumin
• 0.5 tspChili flakes, adjust to taste
• 0.5 cupvegetable broth, low-FODMAP, garlic/onion free
• 4 cupscauliflower rice, fresh or frozen
• 6 wholelarge eggs
• 0.25 cupfresh cilantro, chopped, for garnish
• 0.25 cupfresh parsley, chopped, for garnish
• 1 tspsalt, to taste
• 0.5 tspblack pepper, to taste
• 0.33 cupLactose-free feta cheese, crumbled, optional
• 1 wholelime, cut into wedges, for serving

Method

1. Pat the shrimp dry and season lightly with salt and black pepper.
2. Heat 1 tablespoon of garlic-infused oil in the medium skillet over medium-high heat. Add shrimp and sauté until pink and opaque, about 2-3 minutes per side. Remove and set aside. 5:00
3. In the same medium skillet, add 1 tablespoon garlic-infused oil and sauté the cauliflower rice over medium heat until just tender, about 4-5 minutes. Season with a pinch of salt, then set aside. 5:00
4. Dice the red bell peppers and finely chop the red chili pepper on the cutting board.
5. Heat the remaining 2 tablespoons of garlic-infused oil in the large cast-iron skillet over medium heat. Add the diced bell peppers and chili pepper, and sauté until softened, about 5 minutes. 5:00
6. Stir in the fire-roasted red peppers, smoked paprika, cumin, and chili flakes. Cook for 1-2 minutes until fragrant. 2:00
7. Pour in the vegetable broth, season with salt and pepper, and simmer the sauce until slightly thickened. 5:00
8. Fold the sautéed cauliflower rice into the sauce, spreading it evenly across the skillet.
9. Using the back of a spoon, create 6 small wells in the mixture and crack an egg into each well.
10. Cover the skillet with a lid and cook over low-medium heat until the egg whites are set but yolks remain runny. 7:00
11. Nestle the cooked shrimp around the eggs in the skillet and warm through for 1 minute. 1:00
12. Garnish with chopped cilantro, parsley, and crumbled lactose-free feta if using. Serve hot straight from the skillet with lime wedges on the side.