Honey Garlic Shrimp
Tender shrimp in a glossy honey-ginger glaze, ready in 20 minutes. High protein with 24g per serving and just 1g fiber—a combination many of us find gentle during remission. Uses garlic-infused oil to keep it low-FODMAP while still delivering bold flavor.
Honey Garlic Shrimp
Tender shrimp in a glossy honey-ginger glaze, ready in 20 minutes. High protein with 24g per serving and just 1g fiber—a combination many of us find gentle during remission. Uses garlic-infused oil to keep it low-FODMAP while still delivering bold flavor.
Ingredients
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Pat shrimp completely dry with paper towels. This ensures a good sear rather than steaming.
Equipment: paper towelsTip: Dry shrimp is key—moisture prevents proper searing and causes steaming insteadHeat the garlic-infused oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
Equipment: large skilletAdd the shrimp in a single layer without crowding. Work in batches if necessary.
Tip: Don't crowd the pan—work in batches if needed for the best searCook without moving for 2 minutes, until the bottoms turn pink and develop light golden edges.
Flip each shrimp and cook for 1 minute more, until just opaque throughout.
While the shrimp cook, whisk together the honey, tamari, rice vinegar, and minced ginger in a small bowl until smooth.
Equipment: small bowl, whiskReduce heat to medium and pour the sauce over the cooked shrimp. Toss gently to coat and cook for 1-2 minutes, until the sauce reduces and becomes glossy.
Remove from heat immediately to prevent overcooking.
Tip: Shrimp are done when they form a loose C-shape. Tightly curled (O-shaped) shrimp are overcookedTransfer to a serving dish and garnish with sliced green onion tops and a sprinkle of sesame seeds.
Serve hot over freshly cooked white rice.
Notes
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Store shrimp and rice separately. Reheat shrimp gently in a skillet over low heat to avoid toughening—microwaving tends to make shrimp rubbery.
Shrimp size
Large (21-25 count per pound) or jumbo (16-20 count) work best. Smaller shrimp cook too quickly and are harder to manage with the flip-and-glaze technique.
Garlic-infused oil
This is the secret to low-FODMAP garlic flavor. Fructans (the problematic carbohydrate in garlic) are water-soluble, not fat-soluble—they stay in the garlic cloves and don't transfer to the oil. FODY and Colavita both make reliable versions.
SCD modification
Honey is SCD-legal, but white rice is not. SCD followers can serve this over cauliflower rice or well-cooked butternut squash instead.
Make it a bowl
Pair with steamed peeled carrots, bok choy (if tolerated), or zucchini for a complete meal.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
