Shrimp cook in minutes and stay light no matter how you prepare them, which makes them an easy pick for a gentle night. Here they're steamed over ginger-infused water alongside bok choy, then tossed with rice noodles and a simple tamari-lime dressing. No onion, no garlic, no heavy oil, just clean flavor that won't sit in your stomach the wrong way.
Ingredients
- 300g raw shrimp, peeled and deveined
- 2 heads baby bok choy, halved
- 1-inch piece fresh ginger, sliced
- 150g rice noodles
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 scallions, green tops only, sliced
Instructions
- Bring a pot of water with the sliced ginger to a simmer, fitted with a steamer basket.
- Cook rice noodles according to package directions. Drain and set aside.
- Steam bok choy for 3 minutes, then add shrimp and steam another 3-4 minutes until shrimp are pink and opaque.
- Whisk tamari, lime juice, and sesame oil together.
- Toss noodles with half the dressing. Top with steamed shrimp and bok choy, drizzle remaining dressing over top, and scatter scallion greens.
Nutrition Facts (per serving)
| Calories | 335 |
| Total fat | 6g |
| Total carbohydrates | 44g |
| Dietary fiber | 2g |
| Protein | 26g |
| Sodium | 620mg |
Why This Is Good for Your Gut
Bok choy is a low-FODMAP vegetable at standard serving sizes and steaming it keeps it gentle and easy to break down. Rice noodles contain no wheat and are well tolerated on a low-FODMAP diet, and shrimp is a lean, easily digested protein with no fibrous connective tissue to slow digestion. Ginger rounds things out by supporting smoother gut motility, and scallion greens bring allium flavor without the FODMAP load of the bulb.
Fifteen minutes from fridge to bowl, and nothing here should push back. Another gentle option worth trying is our poached salmon with dill and steamed green beans.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
