Nutrient packed and full of flavor, this Low FODMAP Chimichurri Shrimp and Broccoli Skillet makes a delicious, healthy weeknight dinner. Adapted for low FODMAP based on one of my absolute favorite Whole30 recipes by Primavera Kitchen, this skillet comes together easily and features "garlicy" sautéed shrimp and tender-crisp broccoli covered in a delicious chimichurri sauce. A great, light recipe for summer or any time of year, in addition to being low FODMAP, this recipe is also Paleo and Whole30 compliant.
- Why I Love this Low FODMAP Chimichurri Shrimp and Broccoli Skillet
- Attempts at Using Small Kitchen Gadgetry
- Necessary Equipment
- Low FODMAP Chimichurri Shrimp and Broccoli Skillet: Ingredients & Success Tips
- Serving Options
- Low FODMAP Chimichurri Shrimp and Broccoli Skillet (Paleo, Whole30)
- Related Recipes
Why I Love this Low FODMAP Chimichurri Shrimp and Broccoli Skillet
I discovered this Chimichurri Shrimp Broccoli Skillet recipe by Primavera Kitchen during my first Whole30, and from that point forward, it was on regular dinner rotation at our house. My family just loves this recipe, especially my toddler who absolutely loves both broccoli and shrimp. Personally, I always feel so good after eating it as it's so healthy and nutritious.
When I switched to eating a low FODMAP diet, I took this skillet along with me, replacing the garlic with garlic-infused olive oil, cutting down the broccoli so that only the low FODMAP broccoli heads are used, and making a few tweaks to the chimichurri sauce. I feel I've maintained the amazing flavor of the original recipe while adding my own unique spin.
Attempts at Using Small Kitchen Gadgetry
Being an Instant Pot fanatic, also tried to convert this recipe to an Instant Pot recipe. However, after several unsuccessful attempts, I could not achieve the same amazing flavor that the skillet recipe possesses. As much as I love my Instant Pot, flavor is my first priority, so I decided that cast iron would just have to do (I actually love cooking with cast iron, too, so I'm not doing this begrudgingly).
Speaking of cast iron, the equipment I use to make this low FODMAP Chimichurri Shrimp and Broccoli skillet includes:
- 10.25-inch cast iron skillet - non-cast iron skillets are fine, too
- Skillet cover
- Large plate
- Chopping board
- Chopping knife
(view my Low FODMAP Chimichurri Sauce recipe for a list of equipment to make the chimichurri)
Low FODMAP Chimichurri Shrimp and Broccoli Skillet: Ingredients & Success Tips
The original recipe calls for jumbo shrimp; however, as I prefer a higher quantity of shrimp, I use a 700g (about 1.5 pound) bag of large, frozen shrimp. I thaw them overnight and then peel, wash and remove their tails. I season them with sea salt and freshly ground black pepper - feel free to season them to your own taste.
To add garlicy flavor without actual garlic, I heat up 2 tablespoons of garlic-infused olive oil in my cast iron skillet on medium heat. I sauté the shrimp until they're pink, which takes about 5 minutes total, flipping them after about 2.5 minutes. Then, I remove the shrimp and remaining garlic oil to a plate and add 1 tablespoon of extra virgin olive oil (not garlic-infused). I swirl the olive oil in the skillet and quickly add:
According to Monash University's Low FODMAP diet app, broccoli is tolerable for most people with IBS in quantities of up to ¾ cup.
I've also tested this recipe using frozen broccoli and it turned out well. I just threw them into the skillet frozen and cooked them as described below, just for a minute or two longer.
Once the broccoli is in the skillet, cover the skillet with a lid and sauté until the broccoli is fork tender, about 5-7 minutes or a bit longer if cooking from frozen. If the skillet gets too dry while the broccoli are cooking, either add a bit more extra virgin olive oil or the juices from the resting shrimp. I carefully tip the plate the shrimp are resting on so that the juices pour into the pan.
When the broccoli are fork tender, add the shrimp back to the skillet and remove the skillet from the heat. Stir to combine with the broccoli and then pour the low FODMAP chimichurri sauce from the food processor into the skillet and stir to coat.
You can serve this low FODMAP Chimichurri Shrimp and Broccoli Skillet on its own without any starch component; however, I highly recommend serving it with a starch. The low FODMAP chimichurri sauce seeps through and coats the starch, making everything taste soooo heavenly. For a low FODMAP, Paleo and Whole30 option, try serving it on the low FODMAP option of my Instant Pot "Garlic" Mashed Potatoes or a baked potato. If I'm not doing a Whole30, I typically serve it on white or brown rice (low FODMAP and gluten-free). If you aren't concerned with FODMAPs and would like a Paleo/Whole30 option, it also goes well with cauliflower rice or mashed cauliflower.
This Low FODMAP Chimichurri Shrimp and Broccoli Skillet is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Print
An easy, light weeknight dinner recipe for summer or any time of year, this Low FODMAP Chimichurri Shrimp and Broccoli Skillet features "garlicy," sautéed shrimp and tender-crisp broccoli covered in a zesty chimichurri sauce. Paleo and Whole30 compliant.
- A full batch of Low FODMAP Chimichurri Sauce
- 1-1.5 pounds large shrimp, thawed (if frozen), peeled and deveined with tails removed
- Sea salt and freshly ground black pepper (to taste)
- 2 tablespoons garlic-infused olive oil
- 1 tablespoon extra virgin olive oil
- 3 cups fresh broccoli, chopped into bite sized pieces*
- Prepare the Low FODMAP Chimichurri Sauce and allow to rest while you prepare and cook the remaining ingredients.
- Put shrimp in a large bowl and sprinkle with sea salt and freshly ground pepper.
- Heat a medium or large skillet (I use a 10.25-inch cast iron skillet) on medium heat and add 2 tablespoons of garlic-infused olive oil. Once hot, add shrimp and sauté until bright pink, about 5 minutes, flipping shrimp halfway through. Remove shrimp to a plate and set aside.
- Add 1 tablespoon of extra virgin olive oil to the same skillet and swirl to coat. Add the broccoli, cover and sauté until fork tender, about 5-7 minutes, stirring occasionally. If the pan gets too dry, either add a bit more oil or the juices from the resting shrimp.
- Add the shrimp back to the skillet and remove from heat. Add the low FODMAP chimichurri sauce and stir until shrimp and broccoli are evenly coated.
- Serve the skillet on its own or on top of the low FODMAP option of my Instant Pot "Garlic" Mashed Potatoes (Paleo, Whole30, Low FODMAP), a baked potato (Paleo, Whole30, low FODMAP), white or brown rice (low FODMAP and gluten-free), cauliflower rice (Paleo, Whole30), or your preferred starch.
- Broccoli: According to Monash University's Low FODMAP Diet App, broccoli is considered tolerable for most people with IBS in quantities of up to ¾ cup.
- Prep time also includes the time necessary to make the chimichurri sauce.
- Nutrition card below does not include info for the Low FODMAP Chimichurri Sauce - see that recipe for its nutritional details.
- Adapted from Primavera Kitchen
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: low fodmap shrimp recipes, low fodmap dinner recipes, easy low fodmap dinner