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Recipes

Spicy Shrimp and Vegetable Quick Plate (low FODMAP)

Preparation

5 minutes

Cooking

15 minutes

Total

20 minutes

Portion(s)

4 portions

Ingredients

  • 10 mL (2 teaspoons) turmeric
  • 10 mL (2 teaspoons) cumin seeds, whole
  • 10 mL (2 teaspoons) garam masala
  • 10 mL (2 teaspoons) coriander seeds, whole
  • 10 mL (2 teaspoons) garlic powder
  • 5 mL (1 teaspoon) ground cinnamon
  • 15 mL (1 tablespoon) vegetable oil
  • 15 mL (1 tablespoon) sambal oelek or sriracha sauce
  • 675 g (1 1/2 lb) raw shrimp, peeled and deveined
  • 500 mL (2 cups) sliced red cabbage
  • 250 mL (1 cup) green beans
  • 2 medium turnips, diced

Preparation

  1. Preheat the oven to 450°F (230°C). Place the rack in the center of the oven.
  2. Line a baking sheet with parchment paper and spread the vegetables evenly.
  3. Using a mortar and pestle or a food processor, coarsely grind the spices. Set aside.
  4. In a bowl, combine spices, oil, sambal oelek and shrimp. Set aside.
  5. Place marinated shrimp on vegetables and bake for 15 minutes.
  6. Let stand for 5 minutes. Serve with rice or couscous.

Nutritional Information (per serving):
Calories: 284
Fat: 6 g
Carbohydrates: 10 g
Fibre: 3 g
Protein: 35 g
Sodium: 44 mg

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