Thai Shrimp Salad - Low Fodmap & Gluten-free
Author: Suzanne Perazzini
Serves: 4
- 2 kumara (sweet potatoes)
- 1 tbsp butter
- 1-2 tbsp coconut milk
- 2 tsp of the dressing
- Salt and pepper
- 2 carrots
- 1 cup of corn
- 2 cups of shrimps
- 1 yellow bell pepper
- 4 cups of baby spinach
- 1 red chilli, deseeded
- 1 cup of fresh coriander
- 1 tsp garlic-infused oil
- 1 tbsp coconut milk
- 1 knob of ginger, peeled
- ½ - 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt & pepper
- Peel and boil the kumara.
- Mash with the rest of the ingredients.
- Fry lightly in butter,
- Drain off most of the liquid that forms and reserve.
- Add 2 tsp of the dressing to the shrimps and cook for 1 minute.
- Add the chilli, coriander and ginger to a small food processor and chop up.
- Add all the other ingredients plus 1 tbsp of the liquid reserved from the shrimps.
- Grate the carrot.
- Slice up the bell pepper.
- Mix all the vegetables together including the mashed kumara.
- Add the shrimps.
- Add the dressing and mix well.
- Adjust the seasoning.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/combinations-accumulation-fodmaps-plus-thai-shrimp-salad/
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