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Crohn’s Friendly Shrimp Recipe With Asparagus and Peppers

Chef Randy , On October 27, 2022

All ingredients are IBD friendly

Crohn’s Friendly Shrimp Recipe and Asparagus Overview

This Crohn’s friendly shrimp recipe features great tasting shrimp or prawns seasoned with body-friendly spices, flavorful parsley white rice, the earthy sweetness of yellow bell peppers and asparagus. Not only is this Crohn’s meal easy to prepare, but it is also very healthful for people needing to take it easy with their body. The ingredients used will not aggravate symptoms of IBD making this a Crohn’s friendly recipe you won’t want to miss.

Crohn’s Friendly Shrimp Recipe and Asparagus Ingredients

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    Ingredients for this Crohn’s friendly recipe.

  • 1 lb medium-large shrimp or prawns, shelled and deveined. (Pre-cooked frozen shrimp will work too).

  • Olive oil for the skillet (around 2 tablespoons).

  • ½ teaspoon smoked or regular paprika.

  • ½ teaspoon ground ginger.

  • ½ teaspoon kosher salt or sea salt.

  • 1/2 teaspoon rosemary (dried whole leaves or fresh leaves).

  • 10-12 asparagus spears.

  • ½ yellow bell pepper sliced into strips.

  • 1 cup cooked white rice (extra-long grain or Jasmine make excellent choices).

  • ¼ cup whole parsley leaves.

Crohn’s Friendly Shrimp Recipe and Asparagus Cooking Instructions

    Preparing the Crohn’s friendly shrimp and rice:

  1. Prepare the rice, cook the rice in a rice cooker or per directions on the package.

  2. Heat a large skillet on medium/high heat, add 1+ tablespoon olive oil and let it get hot.

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    Add seasonings to pan.

  3. Blend all the spices together in a small bowl or cup to create a Crohn’s friendly seasoning mix that is anti-inflammatory.

  4. Place a single layer of shrimp in the skillet. Sprinkle some of the Crohn’s friendly spice mix and cook the shrimp each side for about 2 minutes (If using frozen/thawed cooked shrimp, the process is the same but cook just until hot).

    ingredients needed

    Sear shrimp in pan.

  5. When the Crohn’s friendly shrimp is cooked through (they turn white and slightly pink on the tail), remove from the skillet.

  6. In the same hot skillet, add a little more olive oil (maybe 1 teaspoon), let it get hot and then add the parsley leaves. Let them sizzle for about a minute but don’t burn.

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    Pan seared parsley leaves.

  7. Add the cooked rice to the skillet and blend all until hot.

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    Mix parsley and rice in the pan to create a tasty parsley rice mix.

  8. Preparing the veggies for our Crohn’s shrimp recipe:

    Asparagus can be cooked as little or as much as you prefer, and it can come in thick tender spears, or thin spindly spears, or anywhere in-between. When thick, it tends to be more tender by nature, and when thin and spindly, it can tend to be a bit fibrous. So, when faced with thin, you will want to cook it a little slower and lower to make it more tender.

  9. Heat a skillet over medium heat. Add 2 teaspoons of olive oil and layer the asparagus in.

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    Pan seared layered asparagus.

  10. Cook until you can poke the asparagus with a fork and the consistency is tender.

  11. Add the yellow peppers now, sprinkle some of the seasoning mix.

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    Add bell peppers to pan.

  12. Cook just a minute more until the peppers are tender. You will know when the peppers are tender by poking them with a fork.

  13. Serve your healthy anti-inflammatory veggies with the shrimp and parsley rice for a delicious Crohn’s friendly recipe that will help you avoid flares.

If you are tired of cooking or if you are confused as to what is allowed in for your IBD symptoms, you can purchase our premade IBD meal plan on our website.

Chef Randy

After graduating from LeCordon Bleu at the top of his class Chef Randy dove head-first into a culinary career working in many top-tier restaurants including the Golden 1 Center Arena as a lead cook. He later owned and operated a mobile woodfired pizza concept where he championed whole and natural ingredients. Chef Randy is passionate about healthy food and developing relationships with local providers for true farm-to-fork food production.