Shrimp sautéed quickly in olive oil with salt and pepper.

• 1- pound (455 g) large shrimp (26 to 30 per pound), (peeled and deveined, or not)
• Olive oil
• Kosher salt
• Freshly ground black pepper

1. Generously coat the bottom of a heavy large skillet with olive oil, heating over medium heat. Once the oil is shimmering, add the shrimp and sauté just until they turn pink. Shrimp overcook easily, so do not walk away from the pan.
2. Season with salt and pepper and serve.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

From FODMAP Everyday (Dédé Wilson)

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.