Garlic Butter Shrimp with Rice
Tender shrimp in garlic-infused butter over white rice—ready in 25 minutes with 30g of protein per serving. The low-FODMAP trick of garlic-infused oil brings flavor without fructans, making this a flare-safe dinner you can actually look forward to.
Garlic Butter Shrimp with Rice
Tender shrimp in garlic-infused butter over white rice—ready in 25 minutes with 30g of protein per serving. The low-FODMAP trick of garlic-infused oil brings flavor without fructans, making this a flare-safe dinner you can actually look forward to.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Rinse rice under cold water until the water runs clear.
Equipment: medium pot, measuring cupCombine rice, water, and salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the water is absorbed and rice is tender. Do not lift the lid during cooking.
Equipment: medium potWhile rice cooks, pat shrimp completely dry with paper towels. This ensures a good sear instead of steaming.
Equipment: paper towelsTip: Dry shrimp thoroughly - moisture prevents proper searing and causes steaming insteadHeat butter and garlic-infused oil in a large skillet over medium-high heat until the butter melts and begins to shimmer.
medium-high heatEquipment: large skilletAdd shrimp to the skillet in a single layer, leaving space between each piece. Cook without moving for 2 minutes until the bottoms turn golden pink.
Tip: Leave space between each shrimp for even cooking and proper browningFlip each shrimp and cook for another 1-2 minutes until the shrimp are pink throughout, opaque, and just beginning to curl into a C-shape.
Tip: Shrimp are done when they form a C-shape. Avoid overcooking or they'll turn rubbery.Remove skillet from heat and squeeze fresh lemon juice over the shrimp (if using), tilting the pan to mix with the butter sauce.
Fluff rice with a fork to separate the grains.
Equipment: forkDivide rice between two bowls or plates. Top with shrimp and drizzle any remaining garlic butter sauce from the pan over the top. Garnish with fresh parsley if using and serve immediately.
Notes
Storage
Refrigerate shrimp and rice separately in airtight containers for up to 3 days. Shrimp are best eaten fresh but can be gently reheated in a skillet over low heat for 1-2 minutes. Reheat rice in the microwave with a splash of water, covered, until steaming.
Garlic-infused oil science
Fructans in garlic are water-soluble but not fat-soluble, so they can't transfer into oil. This means you get full garlic flavor without the FODMAP content. Never use whole garlic cloves in this recipe or you'll lose the low-FODMAP benefit. You can make your own garlic-infused oil or buy commercial versions like Cobram Estate.
Dairy-free option
Replace the butter with 3 tablespoons of garlic-infused olive oil total. The dish stays rich and flavorful while being completely dairy-free and still gentle on the gut.
SCD alternative
White rice is illegal on the Specific Carbohydrate Diet. SCD followers can substitute with cauliflower rice (pulse raw cauliflower florets in a food processor, then sauté for 5-7 minutes) or well-cooked, mashed butternut squash.
Fresh vs frozen shrimp
Both work well. If using frozen, thaw completely in the refrigerator overnight or under cold running water. Pat extremely dry before cooking to get a proper sear.
Shrimp size
Large shrimp (16-20 count per pound) are ideal for this recipe. Smaller shrimp cook too quickly and can overcook. Jumbo shrimp (under 15 count) may need an extra minute per side.
Make-ahead
Cook rice up to 3 days ahead and store refrigerated. Season shrimp up to 4 hours before cooking for easier dinner prep.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
