An easy, Asian-inspired recipe for sautéed Korean BBQ shrimp, perfect for a rainbow bowl. This recipe uses low FODMAP, lactose-free, and gluten-free Korean BBQ sauce, made with healthy fats like avocado oil.
Thaw your shrimp ~4-6 hours before cooking it. Once it’s mostly defrosted; run it under hot water and pat dry with a towel. In a large skillet or non-stick pan at medium heat, warm up your olive oil and then add the shrimp. Cook for about ~2 mins then add the paprika and parsley. Cook for another 5-7 mins, when the shrimp turns nice and pink; you know it’s fully cooked. Right before you’re about to take it out; add your barbecue sauce and stir for 1-2 mins. Add your spritz of fresh lemon juice and transfer to a bowl, enjoy warm with your favorite grilled or roasted veggies!
