Low FODMAP Bbq Shrimp Lettuce Cups Recipe

Servings -1

Ingredients:

• 10 medium shrimp
• ¼ tsp Casa De Santé BBQ seasoning
• 4-5 large butter lettuce leaves
• 2 scallion/green onion stalks (green part only!)
• 1 oz. Rice noodle, boiled and cooked per instructions and chilled
• ½ Red bell pepper, julienned
• ½ carrot, julienned
• 2 Tbsp. Olive oil
• 1 tsp. Rice vinegar
• Tamari (wheat-free soy sauce) for dipping

Preparation:

1. Marinate the shrimps in regular olive oil and liberally coat in Casa De Santé BBQ seasoning. Set aside or marinate in fridge for 1-2 hours.
2. In a greased frying pan on medium heat sauté, the scallions until tender, add the marinated shrimp and cook on each side for 3-4 minutes until golden brown. 
3. Check for doneness by slicing the middle and making sure its opaque and cooked through. 
4. Place the chilled rice noodles in a bowl and season with a pinch of Casa De Sante BBQ seasoning and a teaspoon of rice vinegar. Combine well.
5. Next assemble the lettuce cups and layer with seasoned rice noodles, bell peppers, carrots and top with the shrimps. 
6. Serve with some Tamari dipping sauce and enjoy.

150 calories.

GF, Dairy-free.