Ingredients
Scale
- *1/2 Cup Low Sodium Chicken Broth
- 2 Tablespoons Tamari (or soy sauce)
- **1 Teaspoon Chinese Chili Sauce
- 1 Teaspoon Cornstarch
- 2 Tablespoons Grape Seed Oil
- 1/4 Cup Fresh Ginger, thinly sliced
- Bok Choy (3-4 whole)
- 1 Cup Green Beans
- 10–12 Large Shrimp, peeled & deveined
Instructions
- In a small bowl, whisk broth, chili sauce, tamari, and cornstarch. Set aside.
- In a large skillet, heat oil on medium-high heat. Add ginger and cook for 1-2 minutes. Add vegetables and saute for 3-4 minutes. Remove from heat and set aside.
- Add shrimp to skillet and cook for 4 minutes. Flip shrimp over and add sauce and vegetables back into the pan. Cook for an additional 4 minutes or until shrimp is fully cooked.
- Serve over your favorite rice. Enjoy!
Notes
*Make sure to use a chicken broth that does not have garlic or onion in the ingredients.
** Be mindful that some chili sauce has a small amount of garlic. I am highly sensitive to garlic and do okay with the small amount that is in this recipe.
Recipe adapted by FoodandWine.com
Keywords: fodmap shrimp recipes, fodmap dinner recipes, low fodmap shrimp
