Low FODMAP Teriyaki Shrimp with Brown Rice and Glazed Carrots

More like shrimp teri-yummy! Who needs take-out menus when your Asian-style favorites can get recreated easily from home? This sweet and savory sensation can save your gut from the unwanted distress of dining out. After all, it’s challenging to find a restaurant meal that doesn’t contain any high FODMAP ingredients. Who really knows what’s in those classic sauce options? Plus, store-bought alternatives often contain high-fructose corn syrup, garlic, onion powder, or other possibly gut-irritating ingredients. Instead, take control of your gastrointestinal health and prevent unwanted symptoms with this IBS-friendly dish. Don’t forget to make meal prep a breeze by preparing extra shrimp to toss on tomorrow’s salad, grain bowl, or healthy tacos. Its versatility is shrimp-ly the best!

Makes: 2 servings
Serving Size: ½ mixture
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients for low FODMAP teriyaki shrimp:

• ½ lb large, deveined frozen shrimp
• 3 tbsp rice vinegar
• ¼ cup low-sodium, gluten-free soy sauce
• 1 tsp sesame oil
• 1.5 cup ready-made brown rice
• 4 small carrots
• 1 tbsp maple syrup
• 1 tbsp corn starch
• ¼ cup water

Directions for low FODMAP teriyaki shrimp:

1. Preheat oven to 375 degrees Fahrenheit.
2. Remove ends from carrots and coat in maple syrup. Place on silicone baking sheet and roast until desired level of tenderness—approximately 20 minutes.
3. In a medium bowl, place frozen shrimp and defrost under cold, running water.
4. Prepare rice according to instructions. Set aside.
5. In a small bowl, combine rice vinegar, soy sauce, and sesame oil. Mix until combined.
6. In a small pot on medium heat, simmer teriyaki sauce. Add cold water and corn starch to thicken. Stir consistently.
7. Once the sauce thickens, add shrimp. Mix until combined. Remove from heat
8. Serve with a side of rice and glazed carrots.