Easy, gluten-free, and ready in 25 minutes, this Low FODMAP Shrimp & Green Beans is one of my favorite simple skillet suppers!
Ingredients
2 tbsp
Extra virgin olive oil, garlic-infused
341 gm
Green/yellow string beans, raw
(lb, washed and trimmed)
454 gm
Shrimp, raw
(peeled and deveined)
2 tbsp
Soy sauce, tamari
(gluten-free if needed)
1/2 tsp
Red pepper flakes
pinch
Sea salt
(to taste)
Instructions
Heat oil in a large skillet over medium-high heat. Once hot, add green beans and stir-fry until tender-crisp, about 5-7 minutes. Remove from pan and set aside.
To now empty pan, add shrimp and cook 2-3 minutes per side, until almost done. Add green beans, tamari, and red pepper flakes. Stir and cook until shrimp are done. Season with salt, to taste. Serve.
