Fody Foods

Fody's Low FODMAP Shrimp Stir Fry

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Fody's Low FODMAP Shrimp Stir Fry

Stir-frying is simply cooking quickly over high heat. If you have a wok, use it. Otherwise, a large cast-iron pan, which retains heat very well, works like a charm. Cornstarch is a classic thickener in Chinese cuisine and it provides a thickened, but delicate coating for whatever you are cooking. In this Low FODMAP shrimp stir fry, it is used to enhance two of Fody’s sauces – Sesame Ginger and Korean BBQ, each of which are gluten-free, keto-friendly, Low FODMAP AND add tons of flavor to this stir fry.

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  • 2 tbsp Fody Garlic-Infused Olive Oil
  • 1 lb large-sized shrimp (31/35), peeled and deveined
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp Toasted Sesame Oil
  • 3 and 1/2 oz broccoli florets
  • 1 oz sugar snap peas (about 6 to 8)
  • 1 red bell pepper, trimmed, cored and cut into strips
  • 2 tbsp Fody Sesame Ginger Sauce & Marinade
  • 2 tbsp Fody Korean BBQ Sauce & Marinade
  • 2 tbsp firmly packed brown sugar
  • 2 tbsp lime juice
  • 2 tsp Cornstarch


  1. In a wok, cast iron pan or large skillet over medium heat, heat the Fody Garlic-Infused Olive Oil until shimmering. Add shrimp and season with salt and pepper. Cook until they just turn pink and no longer; remove from wok.
  2. Return wok to heat and add the sesame oil, heating until shimmering. Add broccoli, sugar snap peas, and bell pepper – and cook just until crisp, yet still tender.
  3. In a small bowl, whisk together the Fody Sesame Ginger Sauce & Marinade, Fody Korean BBQ Sauce & Marinade, brown sugar, lime juice and cornstarch. Add this mixture to the wok and toss to coat Low FODMAP vegetables. Add shrimp and cook, tossing well until heated through. Serve immediately. We like this dish with rice, brown or white, both of which are FODMAP-free.
Fody's Low FODMAP Shrimp Stir Fry
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