Bring Tropical Flavor to Your Table with This Low FODMAP Shrimp Rice Salad

What Makes This Shrimp Rice Salad Low FODMAP?

• Shrimp: Plain shrimp provides a quick-cooking protein and works especially well with the bright lime marinade.
• Garlic-infused olive oil: Garlic-infused oil adds familiar garlic flavor without using whole garlic.
• Basmati rice: Rice creates a satisfying base for the salad and is a versatile Low FODMAP grain.
• Grilled pineapple: Grilling gives the pineapple lightly caramelized edges and brings out its natural sweetness.
• Fresh vegetables: Red cabbage and red bell pepper add crunch, color, and freshness without making the salad feel heavy.
• Simple dressing: Soy sauce, sesame oil, rice vinegar, and lime juice create a balanced dressing without bottled sauces that may contain garlic or onion.

Substitutions and Variations

• Use tamari instead of soy sauce when you need a gluten-free option. Be sure to check the label for added garlic or onion!
• Jasmine or brown rice both make an easy rice substitution when you want to change the texture or use what you already have.
• Grilled chicken, firm tofu, or salmon each work well as a different protein in place of the shrimp.
• Add sliced cucumber, shredded carrots, or green onion tops when you want extra crunch and more fresh color.
• Fresh mint or Thai basil can replace some of the cilantro for a bright herb variation that still complements the lime and pineapple.

Tips for the Best Grilled Shrimp and Pineapple Salad

• Pat the shrimp dry before marinating so dry shrimp absorb the oil and seasonings more evenly.
• Keep the marinating time short because too much lime juice can change the shrimp’s texture.
• Cut the pineapple into similar-size pieces so even pineapple pieces cook and caramelize at the same rate.
• Place the shrimp and pineapple on separate skewers when separate skewers make it easier to control their different cooking times.
• Let the rice cool before mixing the salad so cooled rice keeps the cabbage, bell pepper, and cilantro crisp.
• Add the dressing a little at a time because gradual dressing keeps the rice salad flavorful without making it soggy.

Storage and Reheating

• Refrigerator: Store the grilled shrimp and rice salad in separate airtight containers for up to 3 days.
• Reheating: Warm the shrimp gently in a skillet or microwave just until heated through to avoid overcooking it.
• Serving leftovers: Enjoy the rice salad cold or let it sit at room temperature for a few minutes before serving. You may need to stir in a small splash of rice vinegar or lime juice if the rice absorbs too much dressing overnight.

FAQs

Can I make this shrimp rice salad ahead of time?

Can I cook the shrimp without an outdoor grill?

Can I use frozen shrimp?

Low FODMAP Grilled Shrimp and Pineapple Rice Salad

PrintShare

This fresh grilled shrimp and pineapple rice salad brings sweet, smoky, and tangy flavors together in an easy summer meal.

Servings: 4 servingsPrep: 30 minsCook: 10 minsTotal: 40 minsDifficulty: Easy

AmericanMainMain EntreeDinnerLunchLow FODMAP dinner ideas

Ingredients

For the shrimp

1 lb. large raw shrimp, peeled and deveined

2 tablespoons garlic-infused olive oil

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the dressing

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1 tablespoon sesame oil

For the rice salad

2 cups pineapple, large wedges

1 cup cooked basmati rice

1/2 cup red cabbage, finely shredded

1/2 cup red bell pepper, diced

1/4 cup fresh cilantro, roughly chopped

1/4 cup chopped peanuts

Instructions

1

If using wooden skewers, soak them in water for at least 20 minutes before grilling.

2

In a medium bowl, combine the garlic-infused olive oil, lime juice, cilantro, salt, and black pepper.

3

Add the shrimp and toss until evenly coated, then marinate in the refrigerator for 15 to 20 minutes.

4

While the shrimp marinates, whisk together the soy sauce, rice vinegar, lime juice, and sesame oil in a small bowl.

5

Add the cooled rice, red cabbage, bell pepper, cilantro, and peanuts to a large bowl.

6

Pour the dressing over the rice mixture and toss until everything is evenly coated, then set aside.

7

Preheat the grill or grill pan to medium-high heat and lightly oil the grates.

8

Thread the shrimp onto skewers and place the pineapple on the grill.

9

Grill the pineapple for 2 to 3 minutes per side, or until lightly caramelized and marked by the grill.

10

Grill the shrimp for 2 to 3 minutes per side, or until they turn opaque and reach an internal temperature of 145°F.

11

Remove the shrimp and pineapple from the grill.

12

Cut the grilled pineapple into 1-inch pieces, then gently fold it into the rice salad.

13

Divide the pineapple rice salad among plates and top each serving with the grilled shrimp.

14

Garnish with additional cilantro, chopped peanuts, or fresh lime wedges before serving.

Nutrition Facts

Per serving

Calories
384

Fat
16.0g

Carbs
32.0g

Protein
29.0g

Fiber
2.0g

Sodium
874.0mg

Sugars
2.4g

Sat. Fat
2.2g

Notes

• Avoid marinating the shrimp for longer than 30 minutes because the lime juice can affect its texture.
• Cooked and cooled leftover rice works well in this recipe and can make preparation even faster.
• Check the labels on soy sauce, tamari, and other packaged ingredients for added garlic or onion.
• Store the grilled shrimp and rice salad in separate airtight containers in the refrigerator for up to 3 days.