Hey friends…I am just back from FNCE, which is the big annual meeting of The Academy of Nutrition and Dietetics (AKA: the Dietitian’s Super Bowl). Now, I am ready to dive back into work. Today, I have a delicious one skillet low FODMAP and gluten free recipe for you! A nice warm, hearty dish for the fall/winter season…Crispy Shrimp Parmesan.
Disclaimer: This post includes a paid affiliate link for a FODY foods product and FODY foods is my client. This is not a sponsored post however, I just wanted to share this delicious recipe with you!
Most everyone knows about Eggplant, Chicken and Veal Parmesan…but have your tried Shrimp Parmesan?! I suggest you do! Adding shrimp to your diet is a great way to boost your high quality protein seafood intake including heart healthy omega-3s. I purchase frozen, de-shelled and deveined shrimp to keep on hand in my freezer so I can make all types of shrimp recipes more easily during the work week. Unlike many “Parmesan” recipes –this one is baked, which lightens up the fat content of the dish (eating too much fat can be a trigger for some but not all with IBS)–but tastes just as good.
Crispy Shrimp Parmesan (low FODMAP & gluten free
- Serves: 4
- 3 tablespoons all-purpose gluten free flour
- salt and pepper, to taste
- 2 large egg whites
- 1 tablespoon milk (I used almond milk)
- 3/4 cups gluten free plain panko style bread crumbs
- 1/4 cup grated Parmesan cheese
- 20 uncooked large shrimp, peeled and deveined
- Olive oil spray
- 1 bottle Fody Foods Arrabbiata Pasta Sauce
- 1 cup shredded or cubed fresh mozzarella cheese
- Bunch of fresh basil
- Preheat oven to 425 degrees F.
- In a shallow bowl, combine gluten free flour blend, salt and pepper.
- In second shallow bowl, whisk together egg whites and milk.
- In a third shallow bowl, add gluten free panko-style bread crumbs and Parmesan cheese, stirring to blend.
- Dip shrimp in the flour mixture, then egg mixture, and finally in the panko style bread crumb & Parmesan mixture.
- Place shrimp in a oven-safe skillet coated with olive oil spray; spritz shrimp with olive oil spray. Bake for 10-12 minutes or until shrimp turn pink and the breadcrumbs are golden brown.
- Remove skillet from oven and add FODY foods Arrabbiata Pasta Sauce to cover shrimp, (I used almost the whole container) and then top with 1 cup of shredded or cubes of fresh mozzarella.
- Bake for an additional 5 minutes to warm up the sauce.
- Put oven on broil and broil for 3 mins until cheese is melted and bubbling.
- Remove from oven and top with plenty of fresh chopped and full leaves of basil, as desired.
2 replies on “Crispy Shrimp Parmesan (low FODMAP & gluten free)“
Sounds great! Is fresh mozzarella low FODMAP? I thought maybe not, since it’s not aged?
Most cheeses that are not “wet” like ricotta and cottage cheese fit well into a low lactose and low FODMAP diet. The lactose is in the wet part of milk. The 1 cup portion is for the whole recipe. Monash allows 1/4 cup mozzarella per serving.
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